Miso Noodle Soup

Miso Noodle Soup Recipe: Vegetarian Japanese Cuisine

Region / culture: Japan | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Miso noodle soup is a comforting and flavorful dish that originates from Japan. This soup is a perfect balance of umami-rich miso paste, hearty noodles, and fresh vegetables. It is a popular choice for a quick and satisfying meal.

History

Miso noodle soup has been a staple in Japanese cuisine for centuries. Miso paste, a fermented soybean paste, is the key ingredient that gives this soup its unique and savory flavor. The addition of noodles and vegetables makes it a complete and nutritious meal.

Ingredients

4 oz (113 g) of dried udon noodles
5 cups of water
4 tbsp of red miso paste, or to taste, whisked with 2 tbsp of warm water
2 shiitake mushrooms, rinsed and thinly sliced
1 large daikon, grated
0.5 lb (227 g) of silken tofu, drained and cubed
0.5 bunch of watercress, well rinsed and tough ends trimmed
1 small sheet of toasted nori, cut into thin strips
vegetarian Japanese rice seasoning, to taste
a pinch of shichimi togarashi, to taste

How to prepare

Bring a large pot of water to a boil over high heat and cook the noodles for 4 to 5 minutes.
Drain the noodles and rinse them under cold water.
Bring 5 cups of water to a boil over high heat.
Slowly stir the miso mixture into the water.
Reduce the heat to medium and add the mushrooms.
When the mixture returns to a boil, remove it from the heat and ladle the soup into large soup bowls.
Divide the noodles, daikon, and tofu into equal portions and add them to the bowls.
Garnish with watercress leaves, nori, and seasonings to taste.

Variations

Add cooked chicken, shrimp, or tofu for extra protein.
Use different types of noodles such as udon or soba for a different texture.
Experiment with different vegetables like spinach, bok choy, or carrots for added nutrition.

Cooking Tips & Tricks

Be sure to use a good quality miso paste for the best flavor.

- Adjust the amount of miso paste and seasonings to suit your taste preferences.

- Feel free to add other vegetables or proteins to customize the soup to your liking.

Serving Suggestions

Serve miso noodle soup hot with a side of steamed rice or a fresh salad for a complete meal. Garnish with extra nori strips or sesame seeds for added flavor and texture.

Cooking Techniques

The key cooking techniques for miso noodle soup include boiling the noodles, preparing the miso broth, and assembling the soup with the vegetables and tofu. Be sure to follow the recipe instructions carefully for best results.

Ingredient Substitutions

Substitute miso paste with soy sauce or tamari for a different flavor profile.

- Use vegetable broth instead of water for a richer soup base.

- Swap out tofu for cooked chicken, shrimp, or beef for a meatier option.

Make Ahead Tips

Miso noodle soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the soup on the stovetop or in the microwave before serving.

Presentation Ideas

Serve miso noodle soup in individual bowls garnished with fresh herbs, sliced green onions, and a sprinkle of sesame seeds. The vibrant colors and textures will make the dish visually appealing.

Pairing Recommendations

Pair miso noodle soup with a side of pickled vegetables, a seaweed salad, or a side of edamame for a complete Japanese-inspired meal. Green tea or sake make excellent beverage choices to accompany the soup.

Storage and Reheating Instructions

Store any leftover miso noodle soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

A serving of miso noodle soup typically contains around 300-400 calories, depending on the portion size and ingredients used. This makes it a relatively low-calorie meal option.

Carbohydrates

The carbohydrates in miso noodle soup mainly come from the noodles and vegetables. This dish is a good source of complex carbohydrates, which provide sustained energy.

Fats

The fats in miso noodle soup come from the tofu and any added oils. This dish is relatively low in fat, making it a healthy choice for those watching their fat intake.

Proteins

The protein in miso noodle soup comes from the tofu and any other added proteins, such as mushrooms or meat. This dish is a good source of plant-based protein.

Vitamins and minerals

Miso noodle soup is rich in vitamins and minerals, thanks to the variety of vegetables used in the recipe. Vegetables like mushrooms, daikon, and watercress provide essential nutrients like vitamin C, potassium, and iron.

Alergens

Miso noodle soup may contain allergens such as soy (from the miso paste) and gluten (from the noodles). Be sure to check the ingredients and choose alternatives if needed.

Summary

Miso noodle soup is a nutritious and balanced meal option that provides a good mix of carbohydrates, proteins, fats, vitamins, and minerals. It is a healthy and satisfying choice for a quick and easy meal.

Summary

Miso noodle soup is a delicious and nutritious dish that is easy to make at home. With a few simple ingredients and some basic cooking techniques, you can enjoy a bowl of this comforting soup anytime. Customize the recipe to suit your taste preferences and dietary needs for a satisfying meal.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Miso Noodle Soup. It was a chilly autumn day, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, my eyes landed on a faded, handwritten recipe titled "Miso Noodle Soup." Intrigued by the exotic-sounding name and the list of ingredients that I had never heard of before, I knew I had to give it a try.

I remembered my grandmother telling me stories of her travels to Japan many years ago, and how she had fallen in love with the cuisine. She had always encouraged me to be open-minded when it came to trying new foods, and I had inherited her adventurous spirit in the kitchen. With that in mind, I set out to learn how to make this traditional Japanese dish.

I gathered the necessary ingredients – miso paste, dried seaweed, green onions, tofu, and of course, noodles – and set to work in my cozy kitchen. The recipe called for a homemade broth, so I filled a large pot with water and added in dried shiitake mushrooms, kombu (dried kelp), and a handful of bonito flakes. As the broth simmered on the stove, the rich aroma filled the air, transporting me to a bustling Japanese marketplace.

Next, I prepared the miso paste by whisking it into a small bowl with some of the hot broth until it dissolved and formed a smooth, creamy mixture. I carefully added the miso mixture back into the pot, being careful not to let it boil, as that would destroy the delicate flavor of the miso.

I then sliced the tofu into small cubes and chopped the green onions into thin rounds, ready to be added to the soup just before serving. The final touch was the dried seaweed, which I soaked in water until it softened, then sliced into thin strips to garnish the finished dish.

As I ladled the steaming soup into bowls and garnished each serving with a sprinkle of green onions and seaweed, I couldn't wait to taste the fruits of my labor. I took a sip of the fragrant broth, and immediately I was transported back to that moment in Japan when I first discovered this dish. The flavors were bold and complex, with a perfect balance of salty, sweet, and umami.

I savored each spoonful, feeling grateful for the opportunity to learn and experience new flavors and techniques in the kitchen. This recipe for Miso Noodle Soup had opened my eyes to a whole new world of possibilities, and I knew it would become a staple in my repertoire for years to come.

As I finished my bowl of soup, I thought about my grandmother and how she had inspired me to be curious and adventurous in my culinary pursuits. I knew she would be proud of the way I had embraced this new recipe and made it my own. And with that thought in mind, I vowed to continue exploring new flavors and cuisines, always keeping an open mind and a willing spirit to learn from others.

So here I am, years later, still making that same Miso Noodle Soup recipe that sparked my curiosity all those years ago. And with each batch, I am reminded of the joy and fulfillment that comes from discovering new recipes and sharing them with loved ones. My kitchen will always be a place of adventure and exploration, thanks to the inspiration and wisdom passed down to me from my beloved grandmother.