Miso Ginger Noodle Soup
A comforting and nourishing noodle soup with a savory miso and ginger broth, perfect for pescatarians.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 3 servings)Ingredients(scaled)
- 2 ⅔ cups vegetable broth
- 1 ⅓ cups water
- 1 ⅓ tbsp miso paste
- ⅔ tbsp soy sauce
- ⅔ tbsp grated ginger
- 1 ⅓ cloves garlic, minced
- 5 ⅓ oz firm tofu, cubed
- 4 oz shiitake mushrooms, sliced
- 4 oz dried ramen or soba noodles
- ⅔ Sliced green onions
- ⅔ Sesame seeds
- ⅔ Chili oil or sriracha
- ⅔ Fresh cilantro
- ⅔ Lime wedges
Instructions
- In a pot, combine vegetable broth, water, miso paste, soy sauce, ginger, and garlic. Bring to a simmer.
- Add tofu and mushrooms; simmer for 10 minutes.
- Cook noodles separately according to package instructions.
- Divide cooked noodles among bowls. Ladle broth, tofu, and mushrooms over noodles.
- Top with green onions, sesame seeds, chili oil, cilantro, and a squeeze of lime.
Chef’s Pro Tips
- For extra umami, add a splash of soy sauce or tamari to the broth before serving.
- Feel free to customize with your favorite vegetables like bok choy, spinach, or bean sprouts.
- To add a pop of freshness, finish with a squeeze of lime juice right before serving.
Nutritional Estimates
Per serving · 2 servings total
| calories | 280 |
|---|---|
| protein | 15g |
| carbohydrates | 35g |
| fat | 8g |
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