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Miso Noodle Soup

Easy to make a warm meal is a gift on a cold winter day, and a soup bowl full of noodles to eat with the contemplative use of chop sticks.


For two:
3 cups water
2 tablespoons red miso paste
2 spring onions, chopped
10 small shitaki mushrooms
1/2 teaspoon sesame oil
1 teaspoon olive oil
1 tablespoon good rice wine vinegar

Soba noodles

Bring the water to a boil in a 2 qt. saucepan, add the miso paste and whisk until it’s combined, then add green ends of the onion to also flavor the broth. Leave them whole so you can fish them out before serving. You can add the mushrooms as is, but I sauteed them in the sesame and olive oil in a small skillet before I added them to the broth. Then I added a small packet, about an inch around of the soba noodles, let them heat while I cleaned up a little, maybe a minute. Then I covered the saucepan and turned off the heat. Just before serving, remove the green ends of onion, REMOVE HALF THE NOODLES and reserve them for another meal. They will have thickened the soup a little and taste great when you eat them for lunch later. Make sure the soup is warm, add the vinegar, ladle into bowls and top with a few left over spring onion bits.

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