Miso Noodle Soup

Daniel and I eat quite a bit of miso soup, especially on the weekend. A bowl of fermented goodness – I can have it everyday! You can have a bowl of nourishing miso soup for main when you add noodles, vegetables, whole grains and protein to make it more substantial. It is no longer just a side dish you have with sushi. You can imagine all variations and additions to this brothy soup. Mine has green tea soba noodles, shiitaki mushrooms, leeks, seaweed, fish cakes and tofu today. There is no strict recipe. Feel free to experiment!

  • Noodles: soba noodles, udon, ramen, rice noodles, buckwheat noodles
  • Veggies: zucchini, potato, pumpkin, sweet potato, eggplant, snow peas, edamame, bean sprouts, mushrooms, spring onions…any seasonal vegetables!
  • Protein: tofu, poached eggs, poached chicken, salmon or ocean trout, fish cakes
  • Toppings: toasted sesame seeds, fried shrimp, fried garlic chips, sliced spring onions, chopped coriander
  • Tips for miso broth: I choose to use a Korean brand Deonjang, but you can definitely use Japanese miso paste. But remember miso is a lot saltier so use less. Mix a miso paste and hot water in a small bowl before you add into your soup. Simmer vegetables in the broth long enough to infuse. A touch of tamari and a squeeze of lemon or lime can brighten the flavour at the end.
    Miso Noodle Soup
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