Vegetable Miso Soup

FAQs:

Ingredients for Bok Choy Miso Soup:

• Avocado oil: It has a very mild flavor and is rich in healthy fats and antioxidants.
• Vegetables: Customize to your liking—I used bok choy, carrots, and mushrooms.
• Aromatics: Green onion, garlic, and ginger.
• Miso paste: It’s made with fermented soy beans and adds deep umami and savory notes to the soup. Miso is a great source of healthy probiotics. 
• Gochujang paste: Brings a bit of spice to this soup. It’s a Korean condiment made from fermented soy beans and spicy red peppers. If you have a low heat tolerance, start with less. You can always add more to taste.
• Vegetable broth: Use any broth you like.
• Toasted sesame oil: It has a delicious, nutty flavor.
• Seasonings: Sea salt and black pepper.

How to Prepare Miso Soup with Noodles:

• Begin by prepping the veggies. Depending on the size of your carrots, you may want to cut them in half lengthwise, then chop them into half moons. 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 mushroom caps and dice the stems, then slice the green onions (both green and white parts). 
• Heat the avocado 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, and cook about 3 minutes to soften. Toss in green onions, garlic, ginger, and gochujang, and cook about 2 minutes stirring constantly. Turn the heat down to medium, and add vegetable broth, miso paste, pepper, and salt. 
• 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. Remove from heat, and stir in the toasted sesame oil. Taste for seasoning, and adjust if necessary.

• While the soup is simmering prepare your noodles according to the package directions. I used udon noodles, but you can 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 many of the noodles as you would like in a bowl, then add the amount of soup you would like. Garnish with additional green onion, if desired.

What to Serve with Miso Soup:

• rice
• marinated or fried tofu
• steamed vegetables
• kimchi
• grilled, baked, or steamed fish
• edamame

More Asian-inspired Recipes:

• Rice Noodle Salad with Miso Ginger Dressing
• Inside Out Egg Rolls
• Coconut Rice with Coriander
• Toasted Sesame Green Beans
• Grilled Miso Cedar Plank Salmon
• Toasted Sesame Noodle Stir Fry

Ingredient Substitutions and Dietary Needs:

• Bok choy: Cabbage, spinach, or other greens you like.
• Vegetable broth: Dashi is the traditional broth for miso soup, but any broth you like can be used.
• Gochujang: Try sriracha, red chili flakes, or your favorite hot sauce.
• Gluten-free: To make this miso soup gluten-free, simply ensure your noodles, miso paste, and gochujang are all gluten-free. I like Lotus Foods Organic Millet and Brown Rice Ramen Noodles.
• Vegan/Vegetarian: As written, this recipe is vegetarian and vegan.

Recipe Notes:

• This recipe was originally published on October 1, 2018 but has been updated with new photos and recipe tips to improve the reader experience.
• Miso paste can be a little tricky to find. Some markets carry it in the produce department near the tofu. You can also find it at international markets. Amazon carries a gluten-free, non-GMO miso paste.
• Gochujang can typically be found in well stocked markets. If you're a Trader Joe's fan, they also carry it now. If you can't find it, check out gochujang from Amazon.
• I love my Lodge Cast Iron Dutch Oven for simmering soups and sauces. It provides an excellent distribution of heat.