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.

Author Sarah Cobacho (plantbaes.com)

PREP TIME10

COOK TIME10

TOTAL TIME20

Servings 2

Course Soup

Cuisine Asian-Inspired

Keyword 20 mins or less, carrot, cashews, Comfort Food, Easy Dinner, garlic, ginger, Healthy, High Protein, mushroom, onions, scallions (spring onion), tofu

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.

Video

Nutritional Information - Per Serving