Miso Noodle Soup
About the miso broth!
- The Miso – I used a white chickpea miso, basically fermented chickpea paste but you can use a traditional soybean paste if desire.
- The Mushrooms – I’ve experimented making the broth with both dried shiitakes and porcini and I must say the two don’t even compare. If you want rich, earthy, flavorful mushroomy stock then porcini are the way to go. So lovely you can even stretch it out with water If you wanted to and don’t sacrifice the end result.
Miso noodle soup recipe tips:
- Add ins – your favorite thinly sliced vegetables, cubed tofu, edamame, blanched bok choy instead of spinach, nori or bean sprouts and go for udon or ramen noodles instead of the soba.
- Flavor boost – For an extra umami flavor make sure to add a strip of kombu when making the broth. The flavor is amazing!
- Get spicy – Make it more spicy by adding a few slices of red chili pepper on top before serving.
- Do NOT BOIL the Miso – since it contains live active cultures of bacteria miso should be whisked into hot water or broth but never boiled. You don’t want to kill all those health boosting probiotics after all.
Is miso soup healthy ?
Miso is a fermented vegan food traditionally made from soy beans that provides the gut with beneficial bacteria. A great source of E, K, Folic Acid and B vitamins, but also high in sodium. But according to scientific research (see nutrition facts.org) “ the carcinogenic effects of salt are counteracted by the anti-carcinogenic effects of the soy so canceling out the risk. Plus if you add some scallions to it, it may drop the cancer risk even lower.
So sprinkle some scallions over the top and enjoy a big bowl of this nutritious soup anytime you want!
More Noodle Recipes:
P.S. As always If you make this recipe remember to snap a photo and tag me with #VeggieSociety on Instagram, it always makes my day!
Vegan Miso Noodle Soup
For the Mushroom Broth:
- 1 oz dried porcini mushrooms (or shiitakes)
- 3.5 tbsp white miso paste (non-gmo)
- 5 cups hot water
- 2-3 tbsp Tamari sauce or Coco Aminos (Optional, leave out for a low sodium diet)
- 2 cloves garlic -grated
- 1 tbsp fresh ginger root -grated
- 2 cups wild mushrooms
- 2 cups baby spinach or (bok choy)
- 1/3 cup fresh chives or scallions -chopped
- 1/4 cup cilantro leaves -for garnish
- 1 tsp red pepper flakes or fresh chili pepper to taste
- 12 oz soba noodles
- Place the dried porcini mushroom in a medium sized bowl and cover with the hot water. Allow it to sit for 30 minutes. Strain into a saucepan and reserve the mushrooms for another recipe or to add back into your noodle bowl when serving.
- Bring the mushroom broth to a gentle simmer and stir in the wild mushrooms, garlic and ginger. Simmer for a couple of minute and remove from heat.
- In a separate bowl whisk together the miso paste with a ladle of the hot broth. Once incorporated add it to the pot with the soup together with the tamari or coco aminos.
- Meanwhile cook the soba noodles in a separate pot until al dente. Mine take less than 4 minutes to be done just right. Drain and rinse well. (Do not cook the noodles in the mushroom broth as they contain lots of starches that will cloud the broth and throw off its flavor).
- Divide the noodles between 4 bowls and top each with some of the baby spinach. Ladle the mushroom soup with the mushrooms on top and garnish with the cilantro, chives and chili pepper to taste. Serve hot.
WFPB + Plantricious
- Add Ins - thinly sliced vegetables, cubed tofu, edamame, blanched bok choy instead of spinach, nori or sprouts and go for udon or ramen noodles instead of the soba.
- For an extra umami flavor make sure to add a strip of kombu when making the broth. The flavor is amazing!
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