Miso Noodle Soup
Vegan, comforting, umami soup with noodles and sautéed mushrooms dunked in.
Ingredients
- 2 Portions Noodles of choice Whole wheat or rice.
- 150 Gms Cremini Mushrooms or any mushroom of choice
- 1.5 Tsp Sesame oil
- 1 Tsp Garlic Minced
- Salt to taste
Miso Soup
- 3 Cups Water
- 2 Tbsps Ginger, garlic and green chillies Crushed in a chopper
- 1 Tsp Sesame oil Cold pressed
- 1/2 Tsp Soy sauce
- 2 Tsps Miso paste
- 1/2 Tsp Dried herbs
- 1 Tbsp Cilantro Chopped
- Salt and black pepper to taste
Garnish
- Cilantro, sesame seeds, red chillies optional
Instructions
Soup
- In a soup pot, heat sesame oil and add ginger, garlic and green chillies. Sauté for 5-6 mins until it begins to change colour.
- Add water and rest of the soup ingredients. Cover and simmer it on low flame for 25 - 30 mins.
- Taste and adjust seasonings.
Noodles and mushrooms
- While the soup simmers, boil noodles in salt water as per packet instructions. Drizzle oil and keep aside.
- Heat sesame in a pan and sauté garlic for a min. Add cleaned mushrooms. Do not stir the mushrooms. Let them cook on one side until they turn brown and then turn them to get cooked on the other side. Add little salt (remember there is salt in soup and noodles too).
Assemble soup
- In a bowl, add a portion of noodles.Pour in a few ladles of soup/broth. Tip in the mushrooms or any other veggies or green if using.
- Garnish with black and white toasted sesame seeds, more cilantro and red chillies.