March 30, 2014

Miso Soup with Rice Noodles


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

  1. In a large-sized pot, bring the 6 cups of water to a boil. 
  2. Meanwhile, in a second, medium-sized pot, cook noodles according to the package. 
  3. 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. 
  4. Eat with chopsticks (if you are not a klutz like me!).


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