Miso Noodle Soup Recipes

MISO NOODLE SOUP

Steps:

• Set a large pot over medium-low heat. Add oil and heat for 1 minute. Add leeks and garlic; cook, stirring occasionally, while preparing chard. Remove stalks and ribs from chard; set leaves aside. Coarsely chop stalks and ribs, and add to pot. Cook, stirring occasionally, until tender, 8 to 10 minutes.
• Add 2 1/2 quarts water to pot. Increase heat, and bring to a boil. Add carrots, then reduce heat to simmer. Continue simmering until carrots are tender, about 10 minutes more. Meanwhile, bring a separate pot of water to a boil. Add buckwheat noodles, and cook until tender, about 3 minutes (do not cook in soup pot because they will soak up too much broth). Drain with a colander and run under cold water; set aside.
• Coarsely chop reserved chard leaves, and add to soup along with edamame. Cook until just wilted, then quickly increase heat and bring liquid to a boil. Remove 1 cup boiling liquid, and swirl into a bowl with miso; set aside.
• Add shredded chicken (if using) to pot; cook to heat through, about 2 minutes. Add noodles, and whisk miso mixture into soup. Serve immediately: Divide soup among bowls, and garnish with scallions.

GINGER-MISO SOUP WITH NOODLES

Steps:

• Bring 3 quarts of water to a boil and cook the udon about 6 minutes, or until tender but not mushy. If the starch from the noodles looks like it is about to boil over, lower the heat slightly. Drain the udon in a colander, rinse under cold running water, drain again, and set aside.
• In the same, pot bring the 6 cups water, the tamari, and ginger to a boil. Lower the heat and simmer the broth simmer 10 minutes. Remove ginger with slotted spoon. Stir in the tofu and half of the scallions and cook 1 minute, or just to heat through. Place the miso in a bowl, then remove about 1/2 cup of the broth and stir it into the miso to dilute it and prevent lumping. Pour the mixture into the broth. Remove the pot from the heat so the miso doesn't boil. Stir in the sesame oil. Place the udon in large soup bowls and ladle some of the very hot soup over it. Garnish with the remaining scallions.

KIMCHI AND MISO NOODLE SOUP

Steps:

• First, put your mushrooms into a bowl with the tamari, lemon juice and 1 tablespoon of the honey, and put to one side to marinate for at least 15 minutes.
• Cook the soba noodles according to packet instructions. Drain and run under cold water, then toss in 1 tablespoon of the sesame oil.
• Heat the remaining 2 tablespoons of oil in a large soup pan over medium to high heat. Once the mushrooms have had their marinating time, drain them but keep the marinade Add the mushrooms to the pan in a single layer with a pinch of salt (you can do this in batches if you need to). Cook until the mushrooms are golden where they meet the pan, then toss and keep cooking until the mushrooms are deeply browned all over-this should take 5 minutes or so. Remove from the pan and set aside.
• Fill and boil the kettle. Put the empty pan back over medium heat, add the scallions and sauté for a few minutes before adding the ginger and gochujang paste. After another minute or so, add the garlic and the drained kimchi. Sizzle until the garlic is starting to brown around the edges. Add 5 cups (1 1/4 liters) of water from the kettle along with the remaining tablespoon of honey and bring to a boil. Now, add the broccoli and simmer for 1 minute, or just until the broccoli becomes bright green.
• Remove the soup from the heat. Place the miso in a small bowl and whisk it with a splash of the broth to thin it out. Stir the thinned miso into the soup. Taste your soup; you really need to get the balance right here. If the broth tastes a bit flat, you might need more salt or miso, or a splash of soy sauce.
• Just before serving, cut the tofu into little 3/4-inch (2-cm) pieces-you'll have about 1 cup-and drizzle it with the reserved marinade from the mushrooms.
• To serve, divide the noodles among four bowls and ladle over the soup. Top with to tofu, mushrooms, and a sprinkle of sesame seeds. Finish with more soy if you like, a squeeze of lemon or lime, and the shiso or cilantro leaves if using.

MISO MUSHROOM & TOFU NOODLE SOUP

Steps:

• Heat half the oil in a frying pan over a medium heat. Add the mushrooms and fry for 5-6 mins, or until golden. Transfer to a bowl using a slotted spoon and set aside. Add the remaining oil to the pan and fry the tofu for 3-4 mins, or until evenly golden.
• Mix the miso paste with 325ml boiling water in a jug. Cook the noodles following pack instructions, then drain and transfer to a bowl. Top with the mushrooms and tofu, then pour over the miso broth. Scatter over the spring onions just before serving.

MISO RAMEN SOUP

Steps:

• Heat olive oil in a soup pot or a wok and cook minced ginger, garlic and pork on medium heat until pork is no longer pink.
• Add carrots, bean sprouts and cabbage and saute for a few minutes, stirring.
• Add the chicken broth, sugar and soy sauce and bring to boil.
• Turn heat down to low and melt miso in the soup.
• Add sesame oil and take off of heat.
• Meanwhile, cook the ramen noodles (not the seasoning packets) in boiling water for 2 minutes; drain.
• Add noodles to soup and serve.