Miso Noodle Soup That’s Ready in Just 15 Minutes

This miso noodle soup dish from Ali Rosen’s cookbook, 15 Minute Meals, will become your winter season weeknight staple. A generous helping of miso paste and soy sauce increases the broth for a soup rupturing with umami.

Opt for a premium veggie broth to make the most of flavor, however even water works wonders in a pinch. Then spinach wilts into smooth bites, and tender tofu warms through as noodles prepare in the broth, releasing starch and including just enough body to this warming, brothy soup.
Components
8 cups water or vegetable stock (or dashi, preferably, if you have it).
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1/2 cup white miso paste.

2 Tbsp soy sauce.

2 cups spinach.

14 oz firm tofu.

8 oz. ramen noodles (rice, egg, or wheat noodles also work).

Kosher salt (optional).

5 grams dried seaweed treats, fallen apart or sliced (about 1/2 cup).

Thinly sliced scallions, for topping (optional).

Directions.
Location water, stock, or dashi in a pot over high. Whisk in miso paste and soy sauce. While waiting on broth to come up to a boil, chop spinach and cut tofu into little cubes.
When broth is at a boil, turn heat down a little and include noodles. Cook for around 3 minutes or according to package directions.

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