It’s me again with another super simple recipe! It doesn’t take much to make this girl happy. The fewer the ingredients the better! Today I’m sharing with you this simple miso noodle soup with tofu. I was inspired on a pedi-date with my mom last week. After our pedicures we stopped at a local Thai/Japanese restaurant for a bite to eat. I ordered an avocado role and my mom ordered a noodle soup that ultimately sparked this recipe. It looked so perfectly simple and good. I wish I would’ve ordered what she had except the broth wasn’t vegan. So I set out to put together my version, a better version, a vegan version. And, as luck would have it I had all the ingredients on hand when I got home. You may even have them on hand too. The only changes I made were adding tofu to round out the nutritional profile and making the broth from miso. Everything else stayed the same.
This is a perfect soup for when you’re feeling under the weather. Many people here in the U.S. think of chicken noodle soup as the soup to sip on when your not feeling well but miso noodle soup is even better for you. Miso is an immune systems best friend. The fermenting process is what makes it so valuable to a healthy diet. Fermented foods are flourishing with healthy bacteria which help support and aid the digestive track. Miso is also abundant with anti-oxidants, essential minerals and healthy proteins. Whether you’re feeling great or under the weather this a great soup to have on the meal rotation. Find out more about the health benefits and concerns of Miso.
Let’s go over some key points and variations for this soup.
Noodles: Any Asian style noodle will work well here. Choose from udon, ramen, soba, mung bean thread or rice noodles. I’ve used thick & hearty udon noodles here. I used the fresh noodles from a soup packet, minus the flavoring, found in the refrigerated section of the grocery store (they were by the tofu). You can find this style noodles at your local Asian grocery stores too. All the dried noodles can be found in the Asian (and some in the pasta) section of your local grocery store. Alternately, they can all be found at your local Asian grocery store.
Miso: When choosing miso, go with your favorite type. I’ve used white miso here, but yellow and red miso would be great too (even a combo of miso paste works). It depends entirely on what you prefer. White miso is the mellowest, yellow miso is a little bolder, and red miso is the boldest of them all. Here’s a nice guide from The Kitchn on ‘What’s the Best Type of Miso for Miso Soup‘. I personally love them all! FYI: To keep the nutritional integrity of the miso intact it should never be boiled. It won’t lose its flavor if you do but it will harm the healthful benefits. Always gently warm miso in liquid over medium – low heat. We want to keep the healthy bacteria intact.
Seaweed: I cut slivers of a nori sheet (super simple and doesn’t need to be soaked). You can also use wakame, dulse or kombu. Seaweed comes in flakes or pieces. Depending on what kind you choose you may need to soak it a bit. If using pieces, soak the seaweed to soften and then slice. Sometimes I crumble wakame into small pieces and add to the water/broth when heating (this way I don’t need to cut it, the pieces are small enough even after expanding). Soaking the seaweed in the soup while cooking will add a nice flavor to the soup base. Remove the seaweed with tongs, slice and place back into the soup. Here’s a great guide to a few differnt types of sea vegetables and how to use them: Cooking Healthy with Sea Vegetables
Tofu: Always use non-GMO and preferably organic whenever possible. Tofu is really cheap and organic tofu is only a few cents more per carton, go for the organic.
Vegetables: I simply used scallions and shredded carrots. They taste great fresh so I added them at serving but you can warm them in the water to soften if you like.
It’s perfectly simple and delicious! Cheers to the simple life! :)
SIMPLE TOFU MISO NOODLE SOUP
- 1 package dried (9 oz) udon, soba, ramen, mung bean or rice noodles or 2 packages (7 oz.) fresh udon noodles
- 5 cups of water or vegetable broth (or combo)
- 4 – 5 tablespoons miso (use your favorite)
- 7 oz. non-gmo tofu (firm or extra-firm), cut into 1/2 inch cubes
- 1 nori sheet, cut into slivers or small handful of wakame or dulse
- 1 cup shredded carrots
- 2 – 3 scallions, thinly sliced
Noodles: Cook noodles according to package directions and set aside.
Heat soup: In a medium size pot, add water/broth and miso, gently heat over medium-low, stirring occasionally, until miso has dissolved. If using a seaweed that needs to be soaked, add it with the soup. It will add a nice flavor to the soup base. Remove the seaweed with tongs, slice and place back into the soup. Add tofu and noodles to the pot, continue to cook until warmed through.
Serve: Using tongs, place noodles in individual bowls. Ladle in the soup broth and tofu cubes. Add the shredded carrots, scallions and nori slivers (if using) over top and give a good stir. Enjoy this simple, healthy and delicious soup!
Serves 2 – 3