Are you someone whose brain goes to mush and who starts salivating when you think of a bowl of piping hot noodle soup? I am!!
Okay, maybe that’s a bit of an exaggeration, but I do love a good noodle soup and this miso noodle soup is no exception!
I was first introduced to the idea of a miso noodle soup while dining at Joey Kelowna, a restaurant in Canada. My boys tried their miso ramen noodle soup, and being their foodie mother, I had to try a bit. Wow, it was good…REALLY good. Rich broth, tasty toppings, long slurpy noodles…it was fabulous.
That was a couple of years ago and I had forgotten about it…until now! It’s amazing what you remember when you have a food blog!
My family loves this miso noodle soup. You can use traditional wheat-based ramen or udon noodles, or go the gluten-free way, like I do, and use rice noodles. This miso noodle soup goes perfectly with whichever noodle you choose!
Although the noodles and soup can be satisfying on their own, the toppings take this simple miso noodle soup over the top! I like to top mine with any combination of hard- or soft-cooked eggs, leafy greens or broccoli, tofu puffs, Asian style pork, potstickers, and dry seaweed. It literally becomes a complete meal all in one bowl, full of different flavors and textures and all-around yumminess. (Is that a word? Spellcheck says no. I say yes!)
You just start with a carton of your favorite organic chicken broth as the base for your soup. All the other ingredients – the noodles, dashi broth granules, miso paste, leafy greens, tofu puffs, dry seaweed – you should be able to get at your local Asian grocery store.
I will often make plain ol’ miso soup at home to go with a meal. However, I hadn’t combined the idea of miso soup and noodles until recently when I remembered that miso ramen noodle soup from Joey Kelowna! Needless to say, I’m so glad I thought of it again, and you will be too when you try this recipe!
If you love slurping noodles and flavorful soup, this has to go on your list of recipes to make! Give it a try and leave a comment below!
Slurping-Good Miso Noodle Soup
- 1 L organic chicken broth
- 3 cups water
- 2 tbs dashi broth granules
- 1/3 cup miso paste
- 2 tsp soy sauce (tamari or liquid aminos for GF)
- Noodles (choose from ramen, udon, etc.; use rice noodles for gluten-free)
- Blanched leafy greens
- Soft- or hard-cooked eggs
- Tofu puffs
- Cha siu
- Dried seaweed
- Shredded cooked chicken
- Cooked shrimp or fish
In medium pot, combine chicken broth, water, dashi granules, and soy sauce over medium heat.
In another medium pot, bring water to a boil over high heat and cook noodles until just done. Drain.
Add miso paste to pot with chicken broth, stirring occasionally to dissolve completely. Do not allow soup base to boil.
Divide noodles among bowls. Top with hard- or soft- cooked eggs, blanched vegetables, cooked pork, etc.
Ladle hot soup over noodles.
Top with nori strips, if desired.
1) If you want to cook chicken to go with this noodle soup, you can add the raw chicken to the soup base while it is heating and simmer until cooked through.
2) If you are using tofu puffs, add them to the soup to heat through and soak up the flavor of the soup before ladling over the noodles.