Miso Noodle Soup with Nori and Shiitake Mushrooms
A super tasty and very easy recipe to make in under 15 minutes
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Servings: 4
Equipment
- stove
- chopping board and knives
- large saucepan
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
- ¾ - 1 teaspoon cooking salt
- ¼ 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
Instructions
- Boil the water and pour over the miso in a glass measuring jug or a mug. 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. Add in the miso mixture, stock, salt, pepper and 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 the packet instructions.
- 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.
Notes
*or you could even use some mince/ground pork or chicken cooked in a separate frypan first
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