Yesterday I had as much energy as I imagine a human version of a Furby would possess.
I killed it at work, writing script after script complete with snappy hooks and clever taglines. I was on my game at book club when we discussed the Handmaid’s Tale, walked home in record time (pretty much because of how obnoxiously dark 5 pm now is), and decided to make a big ol’ pot of miso soup before I headed off to yoga and then to a late night showing of The Room (best worst movie ever) at the Little Theater with my friends.
I just had a quick snack before yoga and made my soup ahead of time so I could enjoy a bowl of steaming comfort to soothe my fully-worked lower back and soul.
While I love traditional miso soup, and miso in general, I wanted to make mine with more stuff in it. Green veggie lover that I am, my fridge was stocked with broccoli, kale, and snow peas from my previously posted about shopping trip to Trader Joe’s, and I had rice noodles, so I decided to made kind of a “
Chicken veggie noodle soup” version of the classic miso soup.
While it came out delicious, I made the age old mistake of not cooking my rice noodles before adding them to the soup…needless to say, they soaked up a majority of the miso broth and it turned into more of a Miso-Veggie-Noodle bowl over night. Oh well, ya live, ya learn, ya pre-cook your rice noodles before adding them to your miso soup.
Green Goddess Miso Noodle Soup
(I know this picture really blows, but I forgot to snap a shot while it was beautiful in the pot and snapped this when I was halfway through eating it in my lap…)
- 10 cups water
- 1/4 cup miso paste (I prefer red, but this time the store only had yellow)
- 4 cloves minced garlic
- 1 1/2 tbsp. sesame oil
- 2 tbsp. soy sauce
- 2 tbsp. grated ginger
- 1/2 package firm tofu, cubed
- 2 cups broccoli florets
- 1 onion, sliced
- 2 cups chopped kale leaves
- 1 cup chopped snow peas
- 1/2 container rice noodles…PRECOOKED.
- 1 tsp. crushed red pepper flakes
- salt & pepper to taste
In a large soup pot, heat the sesame oil over medium. Add sliced onion, broccoli florets, kale, snow peas, and cubed tofu and sautee until slightly browned and softened, about 8 minutes. Next, add minced garlic and grated ginger and give the mixture a stir. Add the 10 cups of water, miso paste, and soy sauce, stirring to dissolve the miso. Turn heat to medium-high and let simmer for 10 minutes and then turn heat to low, simmering for another 20-30 minutes to marry the flavors.
While soup simmers, cook your rice noodles and set aside. Season the soup with salt, pepper, and crushed red pepper flakes. Stir in the rice noodles and let cook for 5 minutes more.
Serve piping hot with some wasabi peas and prepare to dissolve into Asian ecstasy.
Miso soup is relatively fast, contains simple ingredients, is delicious, and of course, super healthy!
I used to absolutely despise it until I gave it a second chance and I’ve never looked back.