cooking / soups

Miso-Ginger Noodle Soup

serves 4 · 35 minutes · 15 minutes hands on · easy

Why This Works

Browning the shiitakes first builds a savory backbone for the broth, and adding the miso off the heat preserves its beneficial cultures and keeps it from turning bitter.

Ingredients

  • White miso paste (3 Tbsp)
  • Fresh ginger (2-inch piece, grated)
  • Garlic (3 cloves, minced)
  • Sesame oil (1 Tbsp)
  • Vegetable broth (6 cups)
  • Soy sauce or tamari (2 Tbsp)
  • Rice vinegar (1 Tbsp)
  • Udon or soba noodles (8 oz)
  • Shiitake mushrooms (6 oz, sliced)
  • Baby bok choy (2 heads, quartered)
  • Firm tofu (8 oz, cubed)
  • Green onions (4, sliced)
  • Sriracha or chili oil (optional, to taste)

Garnish: sesame seeds, nori strips (optional), fresh cilantro

Method

  1. Build the broth. Heat the sesame oil in a large pot over medium heat. Add the mushrooms and cook 3-4 minutes until golden. Add the garlic and ginger and stir 30 seconds. Pour in the broth, soy sauce, and rice vinegar and bring to a simmer.
  2. Cook the noodles and vegetables. Add the tofu cubes and simmer 3 minutes. Add the noodles and bok choy and cook according to the noodle package directions (usually 4-6 minutes).
  3. Finish with miso. Remove the pot from the heat. Ladle 1/2 cup of hot broth into a small bowl and whisk in the miso until smooth, then pour it back into the pot and stir gently. Do not boil after adding miso — it kills the beneficial cultures.
  4. Serve. Divide among bowls and top with green onions, sesame seeds, nori strips, cilantro, and chili oil if desired.

Notes

  • Swap the noodles for rice noodles or ramen — all work.
  • Leftover broth (without noodles) keeps 4 days in the fridge; store noodles separately so they don't go mushy.