I casually posted a picture of my dinner on Instagram & Facebook last night without too much thought. Thanks to all the interest, I felt pressure to get the recipe up asap! I don't have too much to say about this simple, hearty soup other than that it's probably the quickest home made meal I've got in my bag of tricks. And I make it when my family is sniffly and achy and coughing up a storm. It's a light dinner, but suuuuuper flavourful and satisfying. You could add some leftover cooked chicken to make it a bit more substantial. The recipe is fairly loos and you could swap out different veg, make a smaller or larger batch, etc.
Miso Noodle Soup (makes about 3 large servings)
Ingredients:
1.5-2 Tbsp miso paste
Approx. 1/4 cup boiling water to thin the miso paste
Approx. 1 litre chicken or vegetable broth or water (if you use water, use more miso paste to compensate for flavour)
2 medium carrots, peeled & diced
2 celery stalks, diced
Approx. 3/4 cup rutabaga, peeled & diced (optional, I don't always have rutabaga on hand)
Approx. 4 large leaves of kale, chopped bite-size
Approx. 1/4 cup dulse, torn into little pieces (or use another sea vegetable like nori)
4 garlic cloves, shredded
1-2 Tbsp. fresh ginger root, shredded
1 serving of buckwheat soba noodles (they usually come wrapped in individual little bundles) - I broke up the noodles to make it easier for my toddler, but you can leave them long. Even spaghetti noodles would work in a pinch :)
Directions:
- Bring some water to a boil in a kettle and place the miso paste in a small dish
- Once the water has cooled slightly, mix the 1/4 cup water into the dish with the miso and mix well to incorporate. If the water is too hot, the friendly bacteria in the miso will be destroyed, but it needs to be hot enough to make the miso paste liquid-y
- Sautee the carrots, celery, and rutabaga in a little splash of broth over med-high heat until they soften, a couple minutes
- Add the garlic & ginger and cook another minute
- Add the broth & dulse and bring to a boil
- Add the noodles and cook until tender, usually about 5-6 minutes if using buckwheat soba noodles
- Remove from heat, allow to cool a few minutes, and stir in the miso and kale
Enjoy!