Name: Miso Noodle Soup with Nori and Shiitake Mushrooms
Prep time: 5 min
Cook time: 10 min
Ingredients: 1 cup water ((boiled)); 2 tablespoons white miso paste ((gluten free)); 2 teaspoons coconut oil or neutral oil; 4 large garlic cloves (minced); 3 cups chicken stock or vegetable stock; 150 grams shiitake mushrooms ((5.5 oz) cut in half or left whole); 2 teaspoons rice vinegar; 3/4 - 1 teaspoon cooking salt; 1/4 teaspoon white pepper; 250 -300 grams quick-cook or pre-cooked protein ((eg. small firm cubed tofu, pre-cooked shredded chicken)*); 120 -180 grams (4 to 6 oz) noodles of choice; 1 cup shredded red cabbage; 4 nori sushi sheets (roughly torn or sliced)

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This Miso Noodle Soup with Nori and Shiitake is a current favourite, proving that eating well can be made easier with the right ingredients. This recipe is unbelievably tasty, not to mention ridiculously easy to put together, requiring only 15 minutes. Using quick-cook or pre-cooked protein makes it even easier. Using tofu or pre-cooked chicken (eg. BBQ/rotisserie chicken) cuts way back on prep time.

Miso noodle soup with nori and shiitake mushrooms

One thing I’ve learnt after a lot of time cooking most of my food from scratch is the importance of balancing umami with some acid and also not being afraid of salt! Umami is the savoury flavour found in miso, mushrooms, parmesan and even Vegemite. We humans love the stuff. For more on balancing different taste elements of recipes, check out the Netflix series and book from Samin Nosrat - Salt, Fat, Acid, Heat. I just love her infectious enthusiasm for food traditions. In this recipe, we have the miso, nori and shiitake mushrooms providing the umami, the rice vinegar provides the acid and the salt ties it all together. Most recipes benefit from the right amount of salt, so don't be afraid to season food well.

As with most of my recipes, this one is microbiome-friendly - for similar recipes, see the Microbiome-friendly category and my eBook C’mon Gut Happy.

What you’ll love about this recipe

Gluten free
Vegan and vegetarian options
Quick and easy
Really delivers on flavour without much effort
Perfect for leftovers
It’s a good vehicle for adding collagen powder to the broth for improved joint, skin, gut and hair health

Ingredients you need to make this Miso Noodle Soup

Boiled water
Gluten free white miso paste
Coconut oil or neutral oil
Garlic cloves
Chicken or vegetable stock
Fresh shiitake mushrooms
Rice wine vinegar
Cooking salt
White pepper
Quick-cook or pre-cooked protein (eg. small firm tofu cubes or pre-cooked shredded chicken)*
Noodles of choice
Shredded red cabbage
Nori sushi sheets, roughly torn or sliced

*or you could even use some mince/ground pork or chicken cooked in a separate frypan first

Miso noodle soup overhead photo with person using chopsticks

It's easy to make this soup

Boil the water and pour over the miso paste in a glass measuring jug. Stir well until dissolved/mixed in.

Heat up a large saucepan on medium heat. Add the coconut oil and the garlic, stirring for a minute until fragrant - don't let it burn or brown much! Add in the miso mixture, stock, salt, pepper and the shiitake mushrooms. If using tofu, add this now.

Increase the heat to high and cook for 5 minutes to allow the liquid to reduce and the mushrooms to cook. At the same time, cook the noodles according to packet directions.

When ready to serve, add noodles to the bowl along with protein (if not using tofu) followed by the soup. Garnish with the red cabbage and torn nori sheets.