Miso noodle soup is kind of like a plant-based version of chicken noodle soup with a Japanese twist. Add your favourite vegetables and for a bit of extra protein throw in some diced tofu.
Miso Noodle Soup
Miso noodle soup is kind of like a plant-based version of chicken noodle soup with a Japanese twist. Add your favourite vegetables and for a bit of extra protein throw in some diced tofu.
Ingredients
- 1 tsp sesame oil
- 1 clove garlic finely chopped
- 1 inch ginger finely chopped (no need to peel)
- 6 cups plant-based chicken stock Massel is plant-based
- 1 tbsp low-sodium soy sauce (tamari for gluten free)
- 3 tbsp white miso paste available at most supermarkets. (most Asian grocery stores also stock chickpea miso if you are avoiding soy)
- 200g sliced mushrooms
- 1 bunch baby pak choy washed and chopped
- 4 eschallots washed and chopped (keep some of the green tips aside for garnish)
- 4 blocks dried ramen noodles (Rice or brown rice noodles can be used as a GF alternative)
- 1/2 tsp onion powder
- 1/4 tsp chilli flakes
Instructions
- In a large bowl, mix together the stock, miso, onion powder, ginger, chilli and soy.
- Heat oil in a large pot and add garlic. Cook for a couple of minutes until garlic begins to lightly brown.
- Add the stock/miso mix and bring to a boil.
- Add the mushrooms, eschallots (saving some green tips for garnish), and noodles. Return to the boil and cook until noodles begin to separate (approximately 1 1/2 min).
- Add the Pak Choy, stir through and simmer for a couple of minutes.
- Using tongs, serve noodles into soup bowls then ladle the broth and vegetables over top. Garnish with remaining eschallots.
Notes
***Optional – Add 200g of pressed and diced firm tofu for some extra protein***
