Vegetable Miso Noodle Soup

Vegetable Miso Noodle Soup is packed full of veggies and the earthy flavors of miso and ginger. A bit of hot sauce gives it a little kick to warm you up as the weather starts cooling down. I opted for mushrooms, bok choy, carrots, and green onion as my veggies, but you could also use a different variety of cabbage, peas, or bean sprouts. This soup is so easy to customize with your own favorite flavor combos. Just don’t skip the miso and ginger.

Other than some chopping of vegetables, this soup comes together from start to finish in about 45 minutes. Everything (except the noodles) is cooked in the same dutch oven, so clean up is also minimal for Vegetable Miso Noodle Soup. I do believe that you will love the combination of an easy recipe and amazing depth of flavor as much as we did. Depending on the size of your family, you should get at least a few leftover servings for easy lunches during the week.

PREPARE VEGETABLE MISO NOODLE SOUP:

Begin by prepping the veggies. I bought the carrots already sliced into matchsticks to save some time. If you can’t find matchstick carrots, slice them thinly yourself, or just use a peeler, then rough chop the peels. Cut the end off the bok choy and separate the stems from the leaves. Shred the leaves into bite-sized pieces, then cut each stalk in half lengthwise and slice thinly across. Slice the baby bella mushrooms, and slice the green onions (both white and green parts).

Heat the avocado oil and toasted sesame oil in a dutch oven over medium-high heat. Add the carrots and bok choy stems and cook about 5 minutes, stirring frequently. Add the mushrooms, green onions, garlic, and ginger. Cook about 3 more minutes while continuing to stir. Turn the heat down to medium, and add vegetable broth, miso paste, pepper, and hot sauce.

Cover and simmer for about 5 minutes to allow the miso paste to dissolve. Stir in the bok choy leaves, and simmer about 10-15 more minutes until the bok choy leaves are wilted. Stir the soup well and taste for seasoning. Adjust if necessary.

While the soup is simmering, prepare your noodles according to the package directions. I used a millet and brown rice ramen, but you could use any type of noodles you like. The important part of this step is to cook the noodles separate from the soup itself. If you cook the noodles in the soup broth, they will soak up too much of the liquid. And, if you have leftover soup, the noodles will be completely soggy the next day.

To serve: Simply place as much of the vegetables and broth as you would like in a bowl, then add the amount of noodles you would like. Garnish with additional green onion, if desired.

To store: Store the soup base in an airtight container in the fridge for up to three days. Make sure to store the noodles in a separate airtight container. Or just cook more noodles as you reheat your soup.

VEGETABLE MISO NOODLE SOUP NOTES:

• I like the mild flavor and brightness of the ginger in Dirty Bird’s sauce. If you don’t have access to Dirty Bird’s Swett Sauce, you can use siracha or your favorite hot sauce.
• You could also use thinly sliced cabbage in place of the bok choy. I just like the crunchier texture of the bok choy stems.
• I like Lotus Foods Organic Millet and Brown Rice Ramen Noodles to keep the soup gluten-free. However, feel free to substitute your favorite noodles.
• Miso paste can be difficult to find. I found Hikari Organic Miso on Amazon, and it is non-GMO and gluten-free. Make sure to refrigerate after opening.
• I love my Cuisinart Cast Iron Dutch Oven for simmering soups and sauces. It provides an excellent distribution of heat.

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