Who doesn’t love the smell and taste of umami rich miso? Miso soup is one of my favorite cool weather recipes, but I often feel like I want “more.” I created this loaded miso soup recipe to do just that … this one will fill you up as a full meal.
This recipe makes a large pot of 4-6 servings.
- 8 oz. Somen, rice vermicelli, Soba, Udon or any other type of noodle
- 1 tbsp. olive oil
- 2 cups sliced bok choy, stems and leaves
- 1 bunch scallions, sliced (whites and greens)
- 5 slices peeled fresh ginger
- 8 oz. diced extra firm tofu, drained
- 6 cups water
- About 5 tbsp. miso, to taste
- Salt, optional
- 2 cups baby spinach, or chopped spinach
- Soy sauce
- Cook the noodles according to package instructions and reserve a tbsp. of pasta water. Drain and set noodles aside; toss with the pasta water to prevent sticking.
- In a large pot set over medium-high heat, heat the olive oil and then add the bok choy, scallions, ginger, and tofu. Cook until fragrant and tender, about 3 minutes.
- Add 5 cups of water to the pot – reserve the last cup and add the miso to that cup and whisk until smooth (this just makes it easier to dissolve the miso). Add the miso water to the pot, stir to combine.
- Bring the soup to a simmer and let cook about 10 minutes. Do not boil, just simmer. Taste and adjust seasoning by adding more miso, and/or salt if needed. Once the seasoning is adjusted, stir in the spinach and a splash of soy sauce. Remove from heat.
- Add noodles to each bowl and then ladle soup onto the noodles. Serve immediately. Store leftover noodles separately – if you store them in the soup they can soak up the broth and become soggy.
Miso comes in three types: red, yellow, or white. Any variety works in soup. I use a type called Mellow White Miso. I have to buy it at Wholefoods or Asian markets in a refrigerated area. Do not just get a miso soup mix – you want actual miso. Different types vary in the strength and sodium which is why I can’t put an exact tbsp. amount in the recipe. Start with a few and then taste. The Mellow White is mild and low in sodium so I use a good amount and add a bit of salt to taste.
In the mood for something sweet? Try this delicious pull apart cinnamon bread.