Quick and Easy Miso Noodle Soup Recipe
My take on a quick Japanese-influenced miso noodle soup that rocks earthy shiitake mushrooms, silken tofu, crunchy mangetout and a wee bit of heat thanks to some Korean gochugaru chilli flakes.
Servings 2 Servings
Calories 331kcal
Ingredients
- 200 g Udon Noodles 7oz (Straight to Wok Preferably)
- 125 g Shiitake Mushrooms 8-10 Total
- 75 g Mangetout ⅔-¾ Cup
- 15 g Ginger ½ Thumb-Sized Piece
- 3-4 Spring Onions
- 200 g Silken Tofu 7oz
- 2 tablespoon Light Soy Sauce
- 1 tablespoon Rice Vinegar
- 650 ml Vegetable Stock 2¾ Cups
- 2 tablespoon Red/Brown Miso Paste
- ½ teaspoon Sugar
- ½-1 teaspoon Gochugaru Chilli Flakes
- ⅛ teaspoon MSG
Instructions
- Remove the stems from the shiitake mushrooms and then cut them into 3-4mm (⅛") slices.
- Cut the mangetout into bite-sized pieces.
- Peel the ginger and cut it into batons as finely as you can.
- Cut the spring onions into thin rings at a 45-degree angle to the stem.
- Drain the tofu and cut it into bite-sized batons around 5mm (¼") in profile.
- Heat a wok over a very high heat, and when it begins to "shimmer", add the soy sauce and rice vinegar. This should bubble almost immediately.
- Pour in the vegetable stock, and add the miso paste, sugar, ginger, MSG and chilli flakes.
- When this begins to boil, reduce the heat to medium-low and simmer gently for 5 minutes. Give it a stir to combine, have a taste of the broth; if it needs more salt, add more soy sauce.
- Add the noodles, tofu, mangetout and shiitake mushrooms and simmer gently for 2-3 minutes. Be careful not to break up the tofu too much when stirring.
- Toss in the spring onions, stir and serve.
Video
Nutrition
Serving: 1 | Calories: 331kcal | Carbohydrates: 55g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 2492mg | Fiber: 6g | Sugar: 11g
