Miso noodle soup takes virtually no effort to make and comes together in just 10 minutes. It’s perfect for a quick meal.
Miso is fermented soy bean paste. It is salty and full of deep umami flavor. Plus, miso paste is packed with B vitamins, so it’s good for you too. Miso paste comes in white and red colors. It doesn’t matter which kind you use. Miso paste is available in Asian markets and in the Asian section of the grocery store. I use the salty, umami-filled miso paste along with some soy sauce and lime juice to create a tasty, easy soup stock.
I love using fried tofu in this soup, it adds great texture and makes the soup more filling. I buy fried tofu from the Asian market. If aren’t able to find fried tofu, simply pan fry some raw tofu (pat it dry first) with a little oil, or just use raw tofu.
Feel free to add whatever vegetables you like in this soup. Here are some suggestions:
- Steamed leftover vegetables
- Leafy greens like spinach or kale
- Sweet corn
- Bamboo shoots
- Bean sprouts
- Boiled egg
- Baby bok choy
- Nori (dried seaweed)
Miso Noodle Soup Recipe
Serves about 2
- 2 tablespoons miso paste
- 1 teaspoon soy sauce or tamari
- 2 teaspoons lemon or lime juice
- 1 small head of broccoli
- 1 small carrot
- 1 cup shredded cabbage
- 2.5 ounces dry wheat noodles
- 2 ounces fried tofu, chopped (about 1/2 cup when chopped)
- 1 scallion, chopped
- Bring 5 cups of water to a boil in a medium sauce pan.
- While the water is boiling, cut the broccoli into florets. You should have about 14 florets. Chop the carrot into small rounds. If using whole cabbage, shred it and measure out 1 cup.
- Place the miso paste, soy sauce or tamari, and lemon or lime juice in a small bowl. Add 1/2 a cup of water and whisk well until everything is well combined and forms a slurry. Set this aside.
- When the water boils, throw in the carrot and broccoli. Boil for about 45 seconds.
- Then add the noodles and cook for 3 minutes. Note: different noodles will require different cooking times, so look at the package for cooking time.
- Stir in the cabbage, fried tofu and the miso slurry. Boil for about 30 seconds or just until the cabbage wilts.
- Taste the soup. If you’d like more salt, stir in more soy sauce or tamari. Garnish the soup with chopped scallion.
Photo credits: Sala Kannan