Do you ever crave a light yet filling vegetable soup with noodles that you can't stop slurping up? I've always loved noodles and dishes with a good amount of vegetables. I've become more interested in Japanese cuisine lately and have been enjoying making different combinations of miso soup with the vegetables and Japanese condiments that I have on hand. This soup is perfect for anyone who's in a meatless mood for lunch or dinner and who loves tender bok choy and the mildly salty flavor of miso.
(Above: Marukome's brand of Miso and Hondashi's brand of instant dashi)
Ingredients:
-1 1/2 cups chopped bok choy
-1 cup chopped shiitake mushrooms
-1/2 cup chopped carrots
-1/4 cup de-hydrated wakame seaweed
-4 oz. thin rice noodles or 2 bundles of dried udon noodles
-6 cups water
-3 tbs. miso paste
-4 tsp. Hondashi (Japanese soup stock)
-2 tsp. sesame oil
-1 tbs. mirin
-2 tsp. sugar
-1 tbs. minced garlic
-4 tbs. soy sauce
-chopped green onions for garnish
Note: You can find Hondashi and other types of instant dashi from Asian grocery stores and Amazon. You can find udon noodles, dried wakame, and rice noodles from these places as well.
Steps:
Cook noodles and set aside. If you are using udon noodles, rinse the noodles with cold water after cooking and draining. In a small bowl, add wakame and enough water to cover the seaweed. Let sit for 6 minutes then drain the water. Bring 5 cups of water to a boil and add all ingredients except the seaweed and miso paste. Cover and cook on low heat for 8 minutes, until the bok choy is tender.
In a cup, gently mix 1 cup hot water with the miso paste until the miso is thoroughly dissolved. Remove the soup from heat and add the miso. Serve with the noodles and green onions. Enjoy!
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