Recipe: Vegetarian Miso Noodle Soup

Published 10/22/13 by:

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  If you read this blog regularly, you’ll know that most of my recipes are haphazard adaptations of people’s Pinterest posts. Well folks, consider this my culinary awakening, because I literally threw stuff in a pot on my own accord, and it came out delicious. Okay, so I’m biased, but I’m also picky, so I feel like you should trust me. I even did that thing where you slurp some of the soup using a wooden spoon to see how it is, and I accurately pinpointed what the broth needed and MADE IT BETTER. Usually when I think something needs “a little extra” or “a pinch of this” it goes awry. Tonight the cooking goddesses were on my side. Hallelujah! So, if you’re someone who has an affinity for all Asian cuisine (like myself), then look no further! This soup presents like a Pho, but tastes more Japanese because of its Miso base. My culinary naiveté prevents me from getting more explicit than that. I hope you enjoy this soup as much as I did!

Ingredients:

Half of a red onion diced

One 32 ounce container of Miso broth (I bought mine at Trader Joe’s)

One 16 ounce bag of yellow Lo Mein noodles (the kind you refrigerate before using)

One red Bell pepper diced

One yellow Bell pepper diced

2 tablespoons of Shriracha Garlic Sauce

2 tablespoons of minced Garlic

3 tablespoons of Soy or Gyoza Sauce

1/2 Cup of Water

Directions:

In a large soup pot, put onions, peppers, garlic and Gyoza/Soy sauce and sauté on high heat (a 7 on my up to 10 stove). Once the veggies start to soften, add Miso broth and water. Once the broth is at a simmer, add in noodles. Taste test your broth to see how you feel, and add the Shriracha to your liking. Once the noodles have softened, serve your soup!

**Possible variations: use frozen dumplings instead of Lo Mein noodles, add tofu, include mushrooms, include scallions, add a meat, use curry powder instead of Sriracha.

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