Miso Noodle Soup
Warm Your Soul with this Easy Miso Noodle Soup!
Looking for a comforting and flavorful meal that comes together in just 20 minutes? Look no further than our incredibly delicious and easy Miso Noodle Soup! This Japanese-inspired soup is packed with umami, healthy veggies, and satisfying noodles – perfect for a quick lunch, a light dinner, or even a cozy weekend brunch.
This isn’t your average instant ramen! We’re building layers of flavor with fresh ginger and garlic, a touch of shallot, and the star of the show – white miso paste. The combination of the savory broth, tender soba noodles, and vibrant vegetables creates a truly harmonious bowl of goodness. It’s a fantastic way to sneak in some extra greens and nourish your body from the inside out.
What makes this Miso Noodle Soup special?
- Quick & Easy: Ready in just 20 minutes, making it ideal for busy weeknights.
- Flavorful: The miso paste delivers a rich, savory umami flavor that’s incredibly satisfying.
- Healthy: Packed with vegetables, protein-rich tofu, and wholesome soba noodles.
- Customizable: Feel free to swap out the vegetables for your favorites – mushrooms, spinach, or carrots would all be delicious additions!
Tips for the Best Miso Noodle Soup:
- Miso Paste: White miso paste is milder and sweeter than other varieties, making it perfect for this recipe. You can find it at most Asian grocery stores or online.
- Soba Noodles: Soba noodles are made from buckwheat flour, giving them a slightly nutty flavor and a satisfying texture. Don’t overcook them – they should be tender but still have a slight bite.
- Vegetable Stock: Using a good quality vegetable stock will enhance the flavor of the soup. You can also use homemade stock if you have it.
- Spice it Up: If you like a little heat, add a pinch of red pepper flakes or a dash of chili oil to the soup.
Frequently Asked Questions
Q: Can I use a different type of noodle?
A: Yes, you can! Udon or ramen noodles would also work well in this soup.
Q: Can I make this soup vegetarian/vegan?
A: Absolutely! This recipe is already vegetarian, and you can easily make it vegan by ensuring your vegetable stock is vegan-friendly.
Q: Can I add protein to this soup?
A: Yes! Feel free to add cooked chicken, shrimp, or tofu for an extra protein boost.
Q: How long does this soup keep?
A: Leftovers can be stored in the refrigerator for up to 3 days. The noodles may absorb some of the broth over time, so you may need to add a little water when reheating.
Q: Can I freeze this soup?
A: While you can freeze it, the texture of the noodles and vegetables may change upon thawing. It’s best enjoyed fresh.
Get ready to slurp your way to happiness with this incredibly satisfying Miso Noodle Soup! It’s a comforting and flavorful meal that you’ll want to make again and again.
Miso Noodle Soup
Ingredients
- 1 clove garlic minced
- 2 tsp ginger finely grated
- 1 shallot finely diced
- 100 g silken tofu diced 2cm
- ½ baby bok choy thinly sliced
- 2 tsp sesame oil
- 50 g silverbeet
- 2 Tbsp white miso paste
- 2 cups vegetable stock
- 2 cups water
- 80 g soba noodles
- to taste soy sauce
- ½ chilli thinly sliced (for serving)
- 1 spring onion thinly sliced (for serving)
Instructions
- Prep garlic, ginger, shallot, tofu and bok choy.
- Heat sesame oil in a small-medium pot on medium heat. Add garlic, ginger and shallot and cook for 1-2 minutes, until beginning to soften.
- Add miso paste and cook for about 30 seconds, then add stock and water and bring to a gentle boil.
- Add soba noodles and cook for 2-3 minutes, until noodles are tender.
- Add bok choy, tofu and silverbeet to pot, season to taste with soy sauce.
- Prep chilli and spring onion.
- Serve miso soup topped with chilli and spring onion.
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