Easy Miso Vegetable Noodle Soup
One of our all-time favourite restaurant meals to make at home, this Easy Miso Vegetable Noodle Soup is nourishing, hydrating and such a comfort during the colder months. You will LOVE the garlicky, ginger-infused broth. To make it a more complete meal, simply add your protein of choice.
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves minced or finely chopped
- 1 tablespoon freshly grated ginger
- 6 cups water
- 1 tablespoon soy sauce sub tamari or coconut aminos
- 3.5 oz cremini mushrooms
- 4 oz buckwheat soba noodles
- 1 carrot sliced (or about 1/2 cup julienned)
- 1 tablespoon white (shiro) miso soybean paste
- 2 cups baby spinach
- Optional toppings — 2 green onions sliced on the bias, 2 teaspoons (6 g) sesame seeds and/or daikon radish microgreens
Instructions
- In a large soup pot or Dutch oven, sauté garlic and ginger in olive oil for 2-3 minutes just until fragrant
- Add water, soy sauce and mushrooms and bring to the boil.
- Turn heat to simmer then add the noodles and carrot. Cook for another 2-3 minutes just until the buckwheat noodles soften. Remove from heat.
- In a small bowl, whisk white miso paste into a splash of warm broth until it forms a perfectly smooth liquid. Stir it into the soup together with the spinach then transfer soup to two large bowls. Add your toppings of choice and serve.
Notes
Noodles: Like any great restaurant-style ramen bowl featuring tender fresh greens, this is soup is meant to be consumed right away. If you let it sit for too long before eating, the buckwheat noodles will continue to absorb the liquid and lose their shape and those vibrant greens will lose their crisp, bright bite.
Miso paste: Whisk miso into a splash of warm broth in a separate small bowl until it forms a perfectly smooth liquid or slurry and stir it in with your greens at the end. High heat destroys the healthy, live enzymes in fermented soybean paste and can cause the broth to turn bitter and separate.
If using baby bok choy: Halve each piece slicing vertically through the stems and add it together with the noodles and carrots in step 3.
Make it a more complete meal: To make it a more filling meal, top soup with a 7-minute soft-boiled egg, or stir in 100-150 grams firm tofu (pressed and cubed) or rotisserie chicken together with your miso and greens just before serving. There's more than enough residual heat to warm them.