I recently rediscovered miso soup after ordering some for lunch at work a few weeks ago. I had completely forgotten how warming and nourishing a big bowl of miso soup was. I have had the same tub of miso paste sitting in my fridge for a few years now, for the occasional teaspoon put into a soup or sauce for extra flavor. Well let me just say that after that soup for lunch, I ran home and knew I had to make some for dinner. and then for another dinner. and then for another. That 3-year-old tub? It's now gone, because I have made this soup about a billion times over the past few weeks.
My take on miso soup includes rice noodles, because I wanted to turn it into a filling meal I could serve alone at dinnertime. Feel free to exclude the noodles if you are just looking for some warming broth to slurp. I also included tofu as an optional add-in. I personally never put tofu in this soup when I make it, but I know a lot of people like tofu in their miso soup. So go ahead, tofu it up!
Miso Soup with Rice Noodles
Serves 2-3 people
6 cups of water, plus more for cooking the noodles
3 TBSP miso paste
1/4 cup dulse (or any other kind of seaweed)
1/2 cup frozen green peas
3 whole scallions including white parts, sliced
4 oz of mushrooms, I like baby bella or shitake, sliced
8 oz of pad thai rice noodles
Optional: 1/2 block of firm silken tofu, diced into 1-inch cubes
- In a large-sized pot, bring the 6 cups of water to a boil.
- Meanwhile, in a second, medium-sized pot, cook noodles according to the package.
- Once the 6 cups of water is boiling, turn heat down to a very low simmer and add miso paste. Let that dissolve for about 2-3 minutes and then add the dulse. Simmer for 5 minutes, then add the rest of the ingredients, except for the noodles. Simmer for another 10 minutes, then add the cooked noodles. Heat through for 1 minute.
- Eat with chopsticks (if you are not a klutz like me!).