Simple Miso Mushroom Noodle Soup
A comforting soup that balances savory and umami flavors, perfect for weeknight meals.
Servings: 4 servings
Equipment
- Large Pot
- Cutting Board
- Knife
- Mixing Bowl
Ingredients
Ingredients
- 3 tablespoons Miso Paste Adjust based on personal taste.
- 2 cups Mixed Mushrooms Use shiitake, cremini, or button mushrooms.
- 200 grams Noodles Soba or ramen noodles work well.
- 4 cups Vegetable Broth Opt for low-sodium broth.
- 3-4 Green Onions Finely chopped for garnish.
- 2 cloves Garlic Minced for flavor.
- 1 tablespoon Ginger Freshly grated for warmth.
- 2 cups Fresh Spinach Adds nutrition and color.
- 1 teaspoon Sesame Oil Drizzle at the end for flavor.
Instructions
- Prepare the ingredients: clean and slice the mushrooms, chop the green onions, mince the garlic, and grate the ginger.
- In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
- Add sliced mushrooms and sauté for 5-7 minutes until softened.
- Pour in vegetable broth and bring to a gentle boil.
- Reduce heat to a simmer, add miso paste, and stir until dissolved.
- Cook noodles according to package instructions, then drain and rinse.
- Add fresh spinach to the broth and stir for 2-3 minutes until wilted.
- Incorporate cooked noodles into the pot and heat through for 2 minutes.
- Serve hot, garnished with chopped green onions.
Notes
For variations, consider adding chili paste for spice or different vegetables for texture.