I’ve been craving miso soup like crazy, but really wanted something that would provide a full meal. So why not make miso soup loaded with goodies to make a complete meal?
Done and delicious.
This makes a large pot with 4-6 bowl-sized servings. Great for lunch or dinner, and perfect for packing for work lunches. Enjoy!
- 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 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.