Miso Vegetable Noodle Soup
One of our all-time favourite restaurant meals to make at home, this 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!
Equipment
- Cutting board
Ingredients
- 1 tablespoon avocado or extra-virgin olive oil
- 2 garlic cloves minced
- 1 tablespoon freshly grated ginger
- 6 cups filtered water
- 1 tablespoon white (shiro) miso soybean paste
- 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)
- 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 avocado oil for 2-3 minutes just until fragrant
- Add water, miso, 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.
- Stir in spinach and transfer to two large soup bowls, add your toppings of choice and serve!