Go Back
–+ servings

Miso Shiitake Vegetable Noodle Soup

Print oppskrift Pin oppskrift
Rett Soup
Kategori Asian
serveringsstørrelse 4 people

Ingredienser
  

  • 4 cups vegetable broth
  • 3 tablespoons white miso paste
  • 8 ounces shiitake mushrooms, sliced
  • 2 carrots, sliced into thin rounds
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 6 ounces rice noodles
  • 2 cups chopped bok choy
  • 1 tablespoon sesame oil
  • 4 green onions, sliced

fremgangsmåte
 

  • Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook for one minute until fragrant.
  • Add the sliced shiitake mushrooms and carrot rounds. Cook for 4 to 5 minutes, stirring occasionally, until the mushrooms soften.
  • Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for 8 minutes.
  • While the broth simmers, cook the rice noodles according to package directions in a separate pot. Drain and set aside.
  • Remove the pot from the heat. Ladle about half a cup of broth into a small bowl, whisk in the miso paste until smooth, then stir the mixture back into the soup.
  • Add the chopped bok choy and let it wilt for 2 minutes.
  • Divide the cooked noodles among four bowls. Ladle the hot soup over the noodles and top with sliced green onions.

merknader

Cook and store the noodles separately from the broth so they stay firm when you reheat leftovers. If the miso flavor tastes too mild after chilling, stir in a little extra miso thinned with warm broth right before serving.
Course: Soup
Cuisine: Asian
Equipment: Large pot, Medium pot, Knife, Cutting board