When I make homemade miso, I make a HUGE fido jar’s worth. It takes nearly a year for the fermentation process to be complete, so I figure I should make a lot of it. Even so, I’m always looking for ways to add a few spoonfuls of miso into a meal.
This Japanese noodle soup is a perfect way to get some miso into your diet. Even better, it is a super quick meal that is warm, rich and filling. Perfect for a busy fall day.
- 3 cups of stock
- 2 cups water
- 3 garlic cloves
- 4 tbsp soy sauce
- 2 slices of ginger
- 2 tbsp of miso paste (stir in at the end)
- Salt to taste (about 1½ tsp)
- Remaining Ingredients:
- 375g noodles
- 4 hard-boiled eggs, peeled and halved
- 4 cups of sauted vegetables (See notes)
- sprinkle of sesame seeds
- sliced spring onions
- Combine all the stock ingredients except for the miso, bring to a boil, and simmer while the rest of the ingredients are being prepared.
- Cook the pasta, eggs and vegetables.
- Layer everything in the bowl, with the noodles on the bottom, then the vegetables then the eggs.
- Turn off the stock, and stir in the miso.
- Ladle 1 cup of the stock over the ingredients in the bowl and sprinkle on the garnish
-Feel to free to use any vegetables you have on hand. I recommend: carrots, mushrooms, peppers, broccoli, snow peas, cabbage or Asian greens.
-If you aren’t using homemade miso, then try to find miso in the refrigerated section of your grocery store, which will likely still be alive. The miso will keep it’s probiotic properties if it’s added after the stock has cooled slightly.