Miso Noodle Soup is the perfect impressive 15 minute dish to wow dinner guests or for a date night. It’s also a quick and easy dish for families, who want a healthy meal that can easily be adapted, so it is spicy for grown ups, but not for the kids. It’s also a nurturing dish for one and great if you are on a health kick. When I am being ‘good’, I really need something that makes my taste buds zing and fills my stomach.
You can vary the ingredients too, to suit what you have and what you like. You can have it with or without noodles, and add meat, quorn or tofu for variety.
Once you’ve mastered the basic idea, there are endless possibilities.
Miso comes fresh in jars to keep in the fridge but also in soup sachets, perfect for meals for one, or for keeping in the store cupboard. It is extremely high omega-3 and omega-6 fatty acids, a great source of Vitamin K and protein.
Miso Noodle Soup
Noodles, 2 tbsp Miso, I litre vegetable stock, 1 chopped red chilli, 1 cm of fresh ginger grated, 2 cloves garlic crushed, 1 carrot cut into circles (I also used a lemon zester to make lines down the side for the flower effect), turnip (sliced and quartered), broccoli (small florets), red or yellow pepper (sliced), mushroom (sliced) or whatever you fancy.
Optional – chicken/quorn/tofu pieces
1. It’s worth getting everything chopped and organised at the start with this recipe, you will prepare all the veg and noodles in one pan, you then drain them. You add in the Miso Broth and chilli mix at the table. So chop all the ingredients, bring a pan of water to the boil to cook the veg and noodles, boil the kettle ready for the stock, have a jug ready with the stock powder or cube and miso, gather a frying pan.
2. Fry the chopped chilli, the grated ginger and the crushed garlic gently in some oil, I used rapeseed oil, but sunflower or sesame would work well too.
Optional extra – You could fry some tofu or quorn pieces, or chicken. Or if cooking for adults marinade them in the mix and then fry it all together.
3. Add the vegetables in the order they need to be cooked to the boiling pan of water, so start with turnip for 5 mins, then carrot for 5, then noodles (although follow whatever timings the packet suggests) and broccoli for 3, then pepper and mushroom for 2.
4. Drain the veg and noodles divide between large bowls. Add some of the chilli mix for those that want a spicy kick! I would say the amount of chilli you see below made for a very spicy dish – perfect for someone who likes it hot.
5. Add boiling water to the miso and stock powder or cube and mix thoroughly to make a lovely Miso broth.
6. Pour over the Miso broth. One of my kids loves Miso, the other prefers a simple dash of soy sauce with his veg and noodles. It’s such a versatile recipe!