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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.
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Prep Time 15 minutes
Cook Time 15 minutes
Course: Appetizer, Comfort Food, Dinner, entree, Lunch, Main Course, Snack, Soup
Cuisine: Japanese
Ingredients Method Notes

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

Method
 

  1. In a large bowl, mix together the stock, miso, onion powder, ginger, chilli and soy.
  2. Heat oil in a large pot and add garlic. Cook for a couple of minutes until garlic begins to lightly brown.
  3. Add the stock/miso mix and bring to a boil.
  4. 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).
  5. Add the Pak Choy, stir through and simmer for a couple of minutes.
  6. 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***