Real Recipes From Real Home Cooks ®

vegetarian miso noodle soup w shiitake & greens

Recipe by
barbara lentz
beulah, MI

Delicious. This can easily be changed up to a chicken noodle dish by omitting the tofu and adding chicken pieces and using chicken broth.

yield 6 serving(s)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For vegetarian miso noodle soup w shiitake & greens

  • 8 c
    vegetable stock
  • 1/4 c
    miso paste
  • 1 Tbsp
    ginger grated
  • 4 clove
    garlic minced
  • 8 oz
    tofu cut into pieces
  • 2 Tbsp
    oil
  • 8 oz
    shiitake mushrooms stemmed and sliced
  • 2 c
    chopped swiss chard
  • 1 c
    spinach leaves
  • 1 c
    shredded carrots
  • 4
    scallions chopped
  • 1/2 c
    red onion sliced
  • 2 Tbsp
    each soy sauce and rice vinegar
  • 1 Tbsp
    gochujang or sriracha sauce
  • 3 oz
    rice noodles
  • fresh cilantro and black sesame seeds for garnish

How To Make vegetarian miso noodle soup w shiitake & greens

  • 1
    Place the stock in a large pot. Add the miso, garlic, and ginger. Bring to a simmer. Soak the noodles in boiling water for 7 inutes.
  • 2
    Add oil to a large skillet. Sear the tofu on both sides. Add the mushrooms and brown. Add to broth.
  • 3
    Stir in the Swiss Chard, carrots, spinach, and green onions. Stir in the remaining ingredients except the noodles and garnish.
  • 4
    Place noodles in a serving bowl. Ladle the broth over noodles. Garnish with cilantro and black sesame seeds.

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