I’ve only ever had miso soup a handful of times in my life- and to be quite frank I’ve never really cared for it. It’s usually served with minimal fixings, and its overall just a little to plain Jane for me. Which is exactly the reason I set out to make a version I could totally want to slurp up spoon after spoon! I’ve made this a few different ways but this variation I’m sharing today has just the right touch of “desi” spices. I add cumin, turmeric and coriander which really works nicely with the mellow earthy flavor of miso. I also went in with garlic, ginger, and cilantro to brighten things up and add that zesty bold flavor that so many of my dishes have.
This is by no means a traditional miso soup recipe, its my #chutneylife version and I hope you all enjoy it as much as I do. If you’re looking for miso paste check the refrigerated section or Asian section of your grocery store if you don’t have an Asian supermarket near you. It’s also available on amazon! I also used vermicelli noodles in this recipe because they’re thin and don’t soak up too much of the liquid but feel free to replace with something like angel hair, or ramen noodles!
Products used in this recipe:
Miso Noodle Soup
- 1 bunch scallions, diced (white and green parts separated
- 32 oz vegetable broth
- 5 oz package sliced shiitake mushrooms
- 3 cloves garlic
- 1/2 tsp grated ginger
- 1/2 tup tightly packed roughly chopped cilantro
- 1 tbsp red miso
- 1 tbsp sambal olek
- 2 tsp soy sauce
- 1/8 tsp hing
- 1/4 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp salt
- 1-2 small bundles of vermicelli noodles (about 4 oz)
- 1 tbsp oil
- Prepare and cook the vermicelli noodles according to package directions and set aside.
- In a large pot, heat the oil over medium heat. Once the oil is hot, add cumin seeds and let splutter for a few seconds. Next, add the scallion whites, hing, and saute for about 30 seconds.
- Add the shiitake mushrooms, pinch of salt, and turmeric powder and saute until the mushrooms release some liquid and begin to soften (3-4 minutes). If the mushrooms begin to stick add a splash of the vegetable broth and scrape the bottom of the pan to release any brown bits.
- Next add the garlic, saute for a few minutes until fragrant. Once the garlic is fragrant, add all of the vegetable broth, cilantro, grated ginger, remaining scallions, soy sauce, sambal olek, salt and bring to a simmer. Once the broth is hot, place the miso in a small bowl and pour about 1/4 cup of hot broth over the miso and stir well to dissolve. This helps ensure the miso will melt perfectly into the broth. Add the miso and broth back into the pot.
- Let simmer for aobut 10 minutes on low while stirring to help bring the ingredients together. Turn the stove off, stir in the noodles and serve hot! Garnish with additional scallions, red chili flakes and cilantro !
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