Quick Miso Noodle Soup
With this super-quick broth, you can start your takeaway sushi meal with a restaurant-quality (and gluten-free) bowl of soup. Kimchi and preserved citrus add layers of bold flavour, but they’re not essential to the dish.
Ingredients
- 4 cups water
- 2 tbsp dried wakame seaweed
- 1 tbsp hondashi see Notes
- 1 tbsp unsalted cooking wine or sake
- 115 g mushrooms such as cremini, oyster, shiitake and/or shimeji, stems removed and caps sliced
- 1 scallion white and green parts separated, chopped
- ½ yellow onion sliced
- 140 g 100% buckwheat soba noodles or dried gluten-free spaghetti
- Drizzle of extra-virgin olive oil
- 225 g shredded cooked chicken or soft cubed tofu
- 4 leaves napa cabbage or other type of cabbage
- 1 tbsp gluten-free miso paste
- 2 tbsp gluten-free chopped kimchi optional
- 1 tsp yuzu paste or chopped preserved lemon or a squeeze of lemon juice optional
- Asian greens chopped
Instructions
- In medium pot, combine water, wakame, hondashi, cooking wine, mushrooms, white parts of scallion and onions. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes, stirring occasionally, allowing the flavours to infuse the broth.
- Meanwhile, cook noodles according to package instructions. If using soba noodles, stir frequently as they’re prone to sticking together. Drain in colander and rinse under cool water. Drizzle with a bit of olive oil to prevent clumping.
- Add chicken and cabbage to broth and simmer, uncovered, for 2 minutes. Turn off heat and dissolve miso in broth. (The miso is added at the end to preserve its flavour and nutrients.) If using, stir in kimchi and yuzu paste.
- Divide soup between two noodle-soup bowls. Add greens, and garnish with green parts of scallion.
Notes
Tip: To make this soup plant-based, omit the hondashi, which contains dried fish.