Loaded Miso Noodle Soup

Excerpted from The Colorful Kitchen by Ilene Godofsky Moreno

When I was little and I got sick, my mom would always make me noodle soup. (Remember the kind that came in a pouch?) Cuddling up under a blanket and slurping the broth from a mug was the most comforting thing in the world. This recipe gives me that same feeling, and I like to keep it in rotation for rainy nights and sick days.

TOTAL TIME: 20 MINUTES | MAKES: 4 SERVINGS

4 servings of soba or brown rice noodles, uncooked
3 cups vegetable broth
3 cups water
1 cup julienned carrot
1 cup julienned zucchini
1 cup thinly sliced shiitake mushrooms
1 cup broccoli florets
3 tablespoons miso paste
1 (14-ounce) package firm tofu, cut into 1-inch cubes
1/4 cup chopped green onions
1 sheet roasted nori seaweed, broken into pieces

  1. Prepare the noodles according to the instructions on the package. Set them aside.
  2. In a medium saucepan over high heat, bring the vegetable broth and water to a boil. Add the carrot, zucchini, mushrooms, and broccoli, reduce the heat, and simmer for 5 minutes.
  3. Use a ladle to transfer 1 cup of broth to a small bowl. Use a fork to dissolve the miso paste into the broth, then return it to the pot. Add the tofu, green onions, and cooked noodles, then simmer for 1 more minute, until everything is warm.
  4. Transfer to bowls and top with the nori seaweed.

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