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I am super happy to bring you this comforting miso soup today ???? There have been some serious winter vibes in Sydney the past few days, and this is the perfect pick-me-up for a cozy night at home. I hope you get to stay warm and dry this weekend and enjoy it as much as we do. ????
Miso Noodle Soup
A comforting miso soup with fresh ginger, garlic, chilli, sesame seeds, vegetables, tofu, and udon noodles. Perfect for a cozy night at home.
Equipment
Ingredients
- 1 thumb size fresh ginger, grated
- 3 cloves garlic cloves minced
- 1 red chilli, chopped (discard seeds for less heat)
- 2 tbsp sesame seeds
- 2 tsp sesame oil
- 1 carrots - chopped
- 250 g shiitake mushroom, thinly chopped
- 2 bunches bok choy, stem and leaves separated
- 2 branches dry wakame algae (or other algae of choice)
- 2 scallions, finely chopped
- 2 tbsp white miso paste
- 1 tbsp tamari
- 3 cups low-sodium vegetable stock
- 200 g extra firm tofu
- 2 servings Udon noodles
- 10 cashews
Instructions
- Prepare your tofu by slicing it length way, and cook on an oiled pan for 3 minutes per side or until golden and crispy. Set aside and chop into bite-size.
- Add 1 tsp of toasted sesame oil to a pot. Allow to heat, and add the ginger, garlic, chilli, and sesame seeds. Cook for a couple of minutes until fragrant.
- Cook the udon noodle as per your packet instruction.
- Add the shiitake mushrooms, carrots, and the white part of the spring onions to the pot and stir well.
- Add the vegetable broth, wakame, and tamari to the pot and let simmer on low heat for 5 minutes.
- Add the Bok choy stem, miso paste, and tofu to the pot and allow to cook for a further 2 minutes.
- Turn off the heat and stir in the bok choy leaves. Build into a bowl with the noodle, broth, and vegetables, the green part of the spring onions, the cashews, and a drizzle of sesame oil.
