vegetarian miso noodle soup w shiitake & greens
Delicious. This can easily be changed up to a chicken noodle dish by omitting the tofu and adding chicken pieces and using chicken broth.
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 8 cups vegetable stock
- 1/4 cup miso paste
- 1 tablespoon ginger grated
- 4 cloves garlic minced
- 8 ounces tofu cut into pieces
- 2 tablespoons oil
- 8 ounces shiitake mushrooms stemmed and sliced
- 2 cups chopped swiss chard
- 1 cup spinach leaves
- 1 cup shredded carrots
- 4 - scallions chopped
- 1/2 cup red onion sliced
- 2 tablespoons each soy sauce and rice vinegar
- 1 tablespoon gochujang or sriracha sauce
- 3 ounces rice noodles
- - fresh cilantro and black sesame seeds for garnish
How To Make vegetarian miso noodle soup w shiitake & greens
-
Step 1Place 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.
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Step 2Add oil to a large skillet. Sear the tofu on both sides. Add the mushrooms and brown. Add to broth.
-
Step 3Stir in the Swiss Chard, carrots, spinach, and green onions. Stir in the remaining ingredients except the noodles and garnish.
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Step 4Place noodles in a serving bowl. Ladle the broth over noodles. Garnish with cilantro and black sesame seeds.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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