Miso Noodle Soup
Warming Miso Noodle Soup with Mushrooms.
Ingredients
- 8 oz udon noodles, can sub for any other type of noodle
- 3 cups mushrooms, I combined button, shiitake, shimeji, and maitake
- 6 heads baby bok choy
- ½ white or yellow onion, diced
- 1 tbsp minced garlic
- 1.5 cup corn
- 4 cups water
- 2 cup mushroom broth
- 2 tsp ginger powder
- 6 tbsp red miso paste
- ¼ cup soy sauce, tamari, or coconut aminos
- 2 tbsp sesame seeds, topping
- 2 tbsp diced green onions, topping
- 1-2 tbsp sriracha, optional topping
Instructions
- heat onion & garlic in a large pot on medium-low heat. after a few minutes, add the mushrooms and cover with a lid - stir every few minutes or so. once the mushrooms cook all the way through (should be 15-20 minutes) transfer to a large bowl along with the liquid formed.
- in the now empty pot, add the corn. if it’s sticking to the pan, add a bit of oil spray. stir continuously and heat until lightly browned, about 10 minutes. transfer to the bowl of mushrooms.
- spray the pot with oil once again and add the bok choy. cook until slightly browned on both sides, then transfer to the bowl.
- to the pot add water, veggie broth, and miso paste and keep covered. after about 7-8 minutes, add the mushrooms, bok choy, corn, and ginger to the pot. let simmer on a medium heat for a few minutes then crank up the heat.
- once the soup is boiling, add the udon noodles. after 8 minutes, turn the heat down to a low heat and cook for about 20-30 minutes, this will allow the noodles to expand a bit.
- serve in a bowl & top with sesame seeds, chopped green onions, sriacha, and a pinch of sea salt.
Notes
The udon noodles expand overtime, so this soup is best enjoyed fresh. You can absolutely store it and eat it another time, but be aware the udon noodles soak up a lot of the broth resulting in thick noodles with not a ton of broth.