Ginger Miso Veggie Noodle Soup

• 2 tablespoons vegetable oil
• 1 tablespoon grated fresh ginger
• 1 clove garlic, minced
• 1 medium carrot, thinly sliced
• 1 cup shiitake mushrooms, sliced
• 1 cup broccoli florets
• 4 cups vegetable broth
• 1/2 cup miso paste
• 8 ounces noodles (rice or soba)
• 2 tablespoons soy sauce (optional for extra flavor)
• 2 green onions, thinly sliced

Steps

1. 1 Heat oil in a large pot over medium heat. Add ginger and garlic, sauté for 1 minute.
2. 2 Add carrot and mushrooms, cook for 3 minutes.
3. 3 Stir in broccoli and broth, bring to a simmer.
4. 4 In a small bowl, whisk miso paste with a ladleful of hot broth until smooth, then return to pot.
5. 5 Add noodles and cook according to package directions until tender.
6. 6 Stir in soy sauce if using, then cook for an additional 1 minute.
7. 7 Ladle into bowls and garnish with green onions.

Equipment

• Large pot
• Vegetable peeler
• Cutting board and knife
• Measuring cups and spoons

Variations

• Add protein with shrimp or chicken. Swap noodles for zucchini noodles for a low-carb option.

Substitutions

• If shiitake mushrooms are unavailable, use cremini or button mushrooms.

Pairings

• Pairs well with a simple side salad or steamed edamame.

Nutrition

Tips

• For a spicier kick, add a dash of chili oil or flakes before serving.
• Ensure miso paste is fully dissolved to avoid clumps.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of crispy tofu or a sprinkle of sesame seeds for added texture.

FAQ