As I was looking for Japanese recipes to make, I found this simple Miso noodle soup recipe in Vegetarian Times magazine. I had all the ingredients on hand, so made it right away. It is a light and tasty soup. I slurped the entire bowl you see in the picture 🙂 I added a few dashes of hot sauce to spice it up but otherwise it is a great tasting soup.
Miso is a traditional Japanese seasoning made by fermenting soybeans with salt and a fungus, known as koji in Japanese and sometimes rice, barley or other ingredients. Miso is a thick paste that is used for sauces and spreads, pickling veggies and to make soups. It is high in protein and rich in vitamins and minerals.
Recipe adapted from Vegetarian Times:
Japanese Miso Noodle Soup
- 2 oz Bean noodles . thread
- 1 cup Shiitake Button Mushrooms Fresh or , sliced
- 4 Scallions , thinly sliced into white & green parts
- 1 Carrot Small , halved lengthwise and thinly sliced on diagonal
- 1 cup Edamame Shelled
- 2 cups Spinach Baby
- 1 tsp Ginger Fresh , grated
- 4 ~ 6 tbsp Miso Dark
- to taste Sesame oil Toasted
- to taste Tamari Soy sauce
- to taste Salt
- Put noodles in a bowl with hot water, cover and set aside for 20 minutes.
- Heat 2tsp oil in a saucepan, add scallion whites, mushrooms and carrot and cook over medium-high heat, stirring frequently, until mushrooms begin to soften, for about 2 minutes.
- Add 5 cups of water and bring to a boil. Add edamame and cook for 4 minutes.
- Drain noodles, and add to the pot along with spinach and ginger. Reduce heat to medium-low, and cook until edamame are tender. Stir in scallion greens.
- Whisk 4tbsp miso into 1 cup of warm water.
- Reduce heat to low, and stir in miso into soup. Add more miso for a more intense flavor, if desired. Season with salt and pepper.
- Add sesame oil and tamari to taste. Serve hot. I served it with broiled eggplants.