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Miso Noodle Soup

Miso Noodle Soup Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 cups vegetable broth
  • 2 tbsp white miso paste
  • 5 oz fresh ramen noodles
  • 7 oz firm tofu, drained and cut into cubes
  • 4 oz shiitake mushrooms, stems removed, caps thinly sliced
  • 4 baby bok choy, halved lengthwise
  • 1 garlic clove, smashed
  • 1 inch fresh ginger, peeled and sliced into coins
  • 2 scallions, thinly sliced, green and white parts separated
  • 1 tsp soy sauce
  • 1 tsp toasted sesame oil

Method
 

  1. Bring broth, garlic, ginger, and mushrooms to a boil, then simmer 5 minutes until mushrooms are tender.
  2. Add noodles and bok choy to the simmering broth and cook 3 to 4 minutes, until noodles are tender. Remove garlic and ginger.
  3. Off the heat, whisk miso with a little hot broth until smooth, then stir into the soup with soy sauce. Divide tofu and scallion greens between bowls, ladle soup over, and drizzle with sesame oil. Serve immediately.

Notes

This soup is at its best right after you make it, when the noodles are springy and the bok choy is still bright. Leftovers are still tasty, just a bit softer, and the broth soaks into the noodles overnight.