Miso Noodle Soup Recipe

Miso Noodle Soup is simple to make and full of flavor! It’s a hearty, comforting and nutrient-dense meal for cooler weather and is also vegan and gluten-free.

Ingredients
▢4 cups water + 1 tablespoon warm water, reserved
▢2 bundles soba noodles, or ⅔ of a package
▢2 green onions, white parts diced, greens reserved and sliced into thin circles
▢4 tablespoons yellow miso paste
▢Your favorite vegetables, options include:
▢2 carrots, sliced
▢1 cup broccoli florets
▢1 cup kale or Swiss chard ribbons
▢¼ cup mushrooms, sliced
▢¼ cup firm tofu, cubed, optional
▢1 sheet nori, cut into squares, optional

Instructions

1. Put water in a pot and bring to a boil.
2. Add onions and noodles and boil for 3 minutes.
3. Meanwhile, put miso in a small bowl and add a tablespoon of warm water. Stir until smooth, removing all lumps. Set aside.
4. After the onions and noodles have boiled for 3 minutes, reduce heat to a simmer and add vegetables and nori. Allow to simmer for 2-3 minutes.
5. Add miso and tofu, if using and allow to warm for 1-2 minutes, ensuring the soup doesn’t bubble to a boil.
6. Remove from heat. Ladle into bowls and top with green onions if desired.