Description
This miso noodle soup is the ultimate comfort in a bowl. The rich, umami packed broth is perfectly balanced with tangy rice vinegar and savoury soy sauce, while tender noodles absorb all the delicious flavours. Fresh veggies like bok choy and mushrooms add a satisfying crunch, making this quick and nourishing soup a perfect go-to for a warm, flavourful meal in just 30 minutes.
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 inch knob of fresh ginger, minced
- 1 small carrot, thinly sliced
- 2 tsp miso paste
- 4 cups water or low-sodium vegetable broth
- 100g soba noodles
- 1/2 block firm tofu, cubed
- 1 head Shanghai baby bok choy, chopped
- 5 mushrooms, chopped
- optional: soy sauce, seaweed, fresh herbs
Instructions
- In a pot on medium heat, add the oil, garlic and ginger. Saute a few minutes until fragrant.
- Add the carrot and cook a few more minutes.
- Add the broth and miso, whisk to combine. Bring to a simmer.
- Add noodles, let simmer until cooked according to package cook time. Taste and add a splash soy sauce, some seaweed or any other seasonings you like.
- Meanwhile, in a frying pan add a drizzle of oil and the tofu, frying until crispy and golden.
- Add the mushrooms and bok choy and cook 2 more minutes, or until bok choy is softened yet still slightly crisp.
- Serve soup into bowls, add tofu and bok choy and enjoy immediately.