Almost Instant Miso Noodle Soup
The other day, I was rushing around to get the dog out for his morning walk. Rushing so much, in fact, that I forgot the dog. It’s shockingly ineffective to walk the dog without the dog. But I did take the leash out for some nice fresh air.
I was going to blame mommy-brain, or the related lack of sleep. But I think there’s enough of a pattern to establish that I’m just ditzy. And you know what? I’m cool with that. I’m gonna tell myself it’s adorable.
The dog, who was left staring at the wrong side of a door with his legs crossed, probably doesn’t think it’s all that adorable. Which I guess I can understand. I did forget him tied to a parking meter outside of the liquor store last week, too…
But anyway, let’s talk about soup. This is the fastest bowl you will ever make, unless we’re just pouring boiling water over ramen noodles. In fact, it’s hardly more complicated.
You just bring some broth to a boil on the stove (or you could even use water). While it’s heating up, prep the rest.
Whisk in some miso paste, which is deeply flavourful, perfectly salty and rich in umami. Then add some quick-cooking noodles (like the afore-mentioned ramen), along with some greens, soft tofu and sliced green onion. BAM! Soup.
Healing, nourishing, steaming, soothing soup.
- 4 cups 1 L unsalted chicken broth (sub veggie broth to make it vegan)
- 1/4 cup white miso paste
- 4 oz 120 grams ramen (discard seasoning packet) or instant wheat noodles
- 2 cups quartered bok choy
- 1 block soft tofu cubed
- 2 green onions dark and light green parts only, sliced crosswise,
- Bring the broth to a boil in a medium pot. Place the miso paste in a bowl, and whisk 1/2 cup of the hot broth into it until no lumps remain, then stir it back into the pot. Add the noodles and bok choy. Cook until noodles are tender, 2-3 minutes. Gently stir in tofu and green onions.