SICK DAY MISO NOODLE SOUP
Sick day miso noodle soup, made with a miso and mushroom stock broth. Loaded with Japanese Somen noodles, tofu, Napa cabbage, ginger, garlic, scallions, and cilantro. Perfect easy vegan soup when you are feeling under the weather.
Ingredients
- 1 tbsp olive oil
- 2 cloves of garlic, diced can add more if desired
- 1/2 inch fresh ginger, grated
- 5 cups water
- 1 tbsp miso paste I used white miso, but any miso works
- 1 packet of mushroom stock (1 tbsp) I used Kayanoya Original Mushroom Stock (on Amazon)
- 1/6 packet of Somen Noodle (half serving) can substitute any soba or asian noodle
- 1 cup napa cabbage, chopped
- 1/5 package of extra firm tofu, cubed
- 1 tbsp cilantro, chopped
- 1 scallion stock, thinly sliced
- 1/2 tsp toasted sesame oil
Instructions
MAKE THE BROTH
- Chop garlic into small pieces
- Grate ginger
- Add garlic, grated ginger, and olive oil to pot
- Cook over medium heat for about 3 minute. Just enough to allow the flavors to start to release, but you don't want to brown or burn the garlic
- Add miso paste and 1/2 cup of the water to the pot. Stir in miso paste until it is fully blended into the liquid
- Add the rest of the water (4 1/2 cups)
- Add Mushroom Stock and bring to a boil
- **While broth is coming to a boil, prep other ingredients
PREPARE OTHER INGREDIENTS
- While broth is coming to a boil, chop cabbage and set aside
- Chop tofu and set aside
- Chop green onion and set aside
- Chop cilantro and set aside
ONCE BROTH HAS COME TO A BOIL
- Once broth has come to a boil, add noodles
- Cook for about 5 minutes over medium/high heat
- Add Napa cabbage and allow to cook for another 2 minutes
- Add tofu and green onion. Allow to cook for another 2 minutes
- Once noodles are done (I like mine a bit firm), remove soup from heat
- Add toasted sesame oil and cilantro
- Serve and enjoy
- ***If storing leftovers, strain broth from other ingredients and store in a separate container. This will prevent the noodles from soaking up all of the broth and becoming soggy
