Miso Noodle Soup
This miso noodle soup is packed with nutrients, mushrooms, soba noodles, and fresh vegetables. Comfort in a bowl!
Equipment
1 stockpot
1 julienne cutter or sharp knife
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 200 g shiitake mushrooms
- 125 g carrot
- 1 pak choi head
- 350 g silken tofu
- 1.5 litre low sodium vegetable stock
- 4 Tbsp white miso
- 80 gr soba noodles (1 bunch)
- 1 Tbsp grated ginger
- 1 nori sheet cut into thin strips
- Tamari sauce optional
TO SERVE:
- 2 spring onions sliced
- White and black sesame seeds
Instructions
- Prepare the vegetables and tofu: Chop the mushrooms, cut the carrots into thin matchstick strips (using either a sharp knife or julienne cutter), slice the pak choi, and dice the tofu.200 g shiitake mushrooms, 125 g carrot, 1 pak choi head, 350 g silken tofu
- Heat the vegetable stock in a large stockpot over medium heat.1.5 litre low sodium vegetable stock
- Place the miso in a bowl and stir a little bit of warm stock in it, to make a slurry. Set aside.4 Tbsp white miso
- Add the noodles, vegetables, and ginger to the vegetable stock80 gr soba noodles (1 bunch), 1 Tbsp grated ginger
- Cook for 5 minutes or so, until the noodles are cooked.
- Stir the miso slurry in the soup.
- Stir in the nori and, if using, season with tamari sauce.1 nori sheet, Tamari sauce
- Gently stir in the silken tofu.
- Serve the miso noodle soup topped with spring onions and sesame seeds.2 spring onions, White and black sesame seeds
Nutrition
Serving: 1servingCalories: 177kcalCarbohydrates: 27gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 835mgPotassium: 538mgFiber: 3gSugar: 5gVitamin A: 5485IUVitamin C: 6mgCalcium: 64mgIron: 2mg