Miso Noodle Soup

Miso Noodle Soup

Miso Soup is my all time go to for anything that’s ailing me. I refer to it as my cure all elixir. My recipe has evolved over the years to include fresh ginger for added digestive benefits. Not only is the soup easy to make it’s so comforting and good for you. Protein from the tofu, iodine from the seaweed and probiotics from the miso. Every so often I like to add a little something extra like chewy udon noodles and carrots.

Serves 2

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Ingredients

2 Tbsp (30 g) Miso Paste (I use Cold Mountain Miso)
2 green onions sliced thin 
1 Tbsp (15 g) of fresh Ginger finely minced
1 tbsp (15g) Wakame Seaweed
2 tsp (10 g) ground Shiitake powder (you can use any store bought Umami seasoning)
7 oz ( 198 g) Tofu cubed
Splash of Soy sauce to taste 
5 cups (1183 ml) Water
1 package (200g) Udon Noodles (find them in the refrigerated section of your local Asian market)

Optional: 1 tsp (5 ml) Toasted Sesame Oil to keep the cooked noodles from sticking.

Directions

1.Add the udon noodles to a bowl and cover them with hot water. Allow them to sit for 5 minutes before draining. You can toss them with a tsp of toasted sesame oil to keep them from sticking. Set aside.

2.In a large pot on medium heat use a whisk to dissolve the miso paste in a bit of water. Add in the mushroom powder and mix well.

3. Add the chopped ginger, carrots and the rest of the water and allow to simmer for 5-8 minutes.

3. Add in the the cubed tofu, seaweed and green onions then bring to a hard simmer. Cook for about 5 minutes before adding in the udon noodles.

4.Season with a splash of soy sauce and then turn down the heat to low and allow everything to simmer for another 5 minutes.