Description
This Miso Noodle Soup is a flavorful and comforting vegetarian soup featuring tender spaghetti noodles, protein-rich tofu, and a medley of fresh vegetables simmered in a savory miso broth. Enhanced with fresh ginger, sesame oil, and tamari, this soup offers a perfect balance of umami, spice, and freshness, making it a delightful meal for any day.
Ingredients
Broth & Noodles
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- 4 ounces spaghetti noodles, broken in half
Protein & Vegetables
- 1 (14-ounce) container extra-firm tofu, drained and sliced into small, bite-sized cubes
- 1 medium red bell pepper, sliced into bite-size strips (about 1 ½ cups)
- ⅓ cup thinly sliced green onions
- 2 teaspoons grated fresh ginger
- ⅛ teaspoon red pepper flakes (optional)
- 1 cup fresh snow peas, halved crosswise
- 1 medium carrot, peeled and ribboned using a vegetable peeler
Flavorings
- ¼ cup white miso
- 1 to 2 tablespoons toasted sesame oil, to taste
- 1 to 2 tablespoons tamari or soy sauce, to taste
- For extra spice (optional): additional red pepper flakes and/or sriracha
Instructions
- Boil Broth and Cook Noodles: In a large saucepan or soup pot, bring the vegetable broth and water to a boil over high heat. Add the broken spaghetti noodles and return the mixture to a hearty simmer. Cook for 3 minutes, stirring occasionally to prevent noodles from sticking.
- Add Tofu and Vegetables: Stir in the tofu cubes, sliced red bell pepper, green onions, grated fresh ginger, and red pepper flakes if using. Bring back to a hearty simmer, then set the timer and cook for 3 minutes to allow flavors to meld and the tofu to warm through.
- Add Snow Peas and Carrot Ribbons: Stir in the halved snow peas and carrot ribbons. Simmer for another 1 minute, or until the snow peas are crisp-tender and the noodles are fully cooked. Then reduce the heat to low to prepare for final seasoning.
- Incorporate Miso and Seasonings: Transfer about ½ cup of hot broth to a small bowl and whisk in the white miso until smooth, ensuring no lumps remain. Stir this miso mixture back into the soup pot. Add 1 tablespoon each of toasted sesame oil and tamari sauce. Taste and adjust seasoning by adding up to 1 more tablespoon of tamari for saltiness or 1 more tablespoon of sesame oil for enhanced sesame flavor.
- Serve and Garnish: Remove the soup from heat. Ladle the soup into bowls and garnish with extra red pepper flakes and/or a light drizzle of sriracha if you like additional spice. Serve hot and enjoy the nourishing, umami-rich miso noodle soup.
Notes
- Use extra-firm tofu to ensure it holds its shape during cooking.
- White miso has a milder flavor compared to red miso; avoid boiling it directly to preserve its delicate taste and beneficial probiotics.
- Feel free to substitute spaghetti noodles with other noodles like udon or soba for different texture and flavor.
- Adjust the level of spiciness by varying the amount of red pepper flakes or sriracha added.
- The soup can be made gluten-free by using tamari sauce instead of regular soy sauce and confirming the noodles are gluten-free.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently to avoid breaking down the tofu texture.
