Marie Krikorian from Fresh Little Cook created this amazing ramen-inspired dish that’s a true crowd-pleaser. With both the winter weather and possible coronavirus quarantines, this soup is perfect to make from inside a cozy home on a cold day.
Marie describes the miso noodle soup saying, “The broth is turmeric forward followed by zesty & herby flavors. It is the perfect meal when you want some nice, HEALTHY, comfort food. It is simple to make and full of affordable clean ingredients. Plus, the broth lasts for about a week in the fridge!”
Udon noodles ( ramen, soba, or rice noodles would be a great choice)
1/2 tbsp sesame oil
2 cloves garlic
1 inch minced ginger
3 sliced carrots
4 oz mushrooms
8 cups water
1 tbsp tamari + 1 tsp for tofu
1 sheet nori
2 tsp mushroom powder
1/4 cup miso
2 tbsp curcuma golden paste
salt & pepper to taste
1 tsp olive oil
shredded purple cabbage
sliced green onions
thinly sliced radish
cilantro or mint
- Start by sautéing the onion, garlic, and ginger in sesame oil until translucent and fragrant.
- Add the carrots and mushrooms and lightly sauté.
- Next add the water & tamari (or soy sauce) and bring to a light boil.
- When the liquid is nice and hot, whisk in the miso paste, curcuma golden paste, and mushroom powder. Simmer for about 30 minutes.
- While the liquid is simmering, cook noodles to package instructions. (I usually just cook the noodles for this meal and if there is leftover broth, ill cook more noodles as needed to assure the best texture.)
- Salt and pepper to taste.
- Sauté tofu with 1 tsp soy sauce and 1 tsp oil until crispy.
- By now, the broth should be ready and you can assemble your noodle bowls. Scoop some broth, noodles, and tofu into your bowl and top with cabbage, green onions, cilantro, lime juice, and sriracha!
Leave a comment if you try this Golden Miso Noodle Soup and let us know what you think!