This Miso Noodle Soup Recipe is a hybrid – the love child of chicken noodle and classic miso soup (in spirit, anyway, since this recipe does not actually include chicken).
Prep time: 15 Mins
Cook time: 45 Mins
Effort: Easy
Ingredients
- medium yellow onion, finely diced
- 1 stalk celery, finely diced
- 1 large carrot, peeled and cut into ¼-inch slices
- Sea salt and freshly ground black pepper
- 1 cup shiitake mushrooms, stemmed and thinly sliced
- 1 bay leaf
- 4 cups miso broth (store-bought), or more if needed, divided
- 1 cup soft tofu, cut into ¼-inch cubes
- 2 teaspoons dried wakame flakes
- 3 cups water
- 4 oz thin rice noodles
- 2 scallions (spring onions), thinly sliced, for garnish
- Minced fresh parsley, for garnish
Method
- Warm a little oil in a large saucepan over moderate heat. Add the onion, celery, and carrot, and season with ¼ teaspoon of sea salt and a pinch of black pepper. Cook for 5 minutes to soften the vegetables, stirring occasionally.
- Stir in the mushrooms, bay leaf, and 2 cups of miso broth. Bring to a boil, then reduce the heat to low, cover, and cook for 20 minutes.
- Reduce to the lowest heat on the stove and pour in the remaining 2 cups of miso broth and the tofu. Crumble the wakame flakes very finely over the soup (they will expand dramatically when hydrated), and gently mix them in. Cover the saucepan and keep it on the lowest heat for 5-10 minutes longer. If you prefer a thinner soup, add additional miso broth. Remove the bay leaf.
- Just before serving, bring 3 cups of water to a boil. Place the thin rice noodles in a bowl, and pour the hot water on top. Let the bowl stand until the noodles are tender, about 3-5 minutes, then pour out the excess water.
- To serve, place a quarter of the rice noodles into each bowl. Fill the bowls generously with soup and scatter the tops with a few scallions and minced parsley.
