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Miso Noodle Soup

 

As I continue my transition to a completely whole foods based healing diet, there are still random ingredients in the health food store that I am new to discovering. One of the foods that most recently became a regular in my life, spent a long time on the “I want to try this but what the heck do I do with it” list. This food is Miso.

One of my favourite afternoon snacks is a teaspoon or two of miso paste in a mug of boiled water. Just add the miso and stir. Really, it is that simple which is why I don't get all those packets of instant miso soup. By its' very nature, Miso soup is instant. Miso paste plus boiled water = miso soup.

What is Miso? Well, I paid a visit to www.southrivermiso.com for the following information:

Miso (pronounced mee-so) is a delicious all purpose, high-protein seasoning which has played a major role in Japanese culture and cuisine for centuries. It is most often made from a combination of soybeans, cultured grain, and sea salt by a unique fermentation process, which was elevated to a state of fine craftsmanship in traditional Japan.”

  • Most often made from a combination of soybeans, cultured grain, and sea salt by a unique fermentation process.
  • Miso offers a nutritious balance of natural carbohydrates, essential oils, minerals, vitamins, and protein of the highest quality, containing all of the essential amino acids.
  • Unpasteurized miso is a "living food" that contains natural digestive enzymes, as well as probiotics like Lactobacillus, and other microorganisms which aid in the digestion

When I want to get a little fancy, I make a proper veggie-laden soup, and toss in some  grilled tempeh and some rice noodles as an extra treat. No outfit is complete without the perfect accessory and the perfect accessory to a bowl of miso soup, in my opinion, is a handful of fresh chopped cilantro. Miso-tempeh-soup-alicious!

IMG_6365

Miso Noodle Soup

by Meghan Telpner

Prep Time: 10 minutes

Cook Time: 30-40 minutes

Keywords: boil saute soup soup/stew dinner entree lunch dairy-free gluten-free sugar-free vegan vegetarian miso paste tempeh whole food

 

Ingredients (3-4 servings)

  • 4 cups water
  • 1/4 cup medium soybean miso (could also use brown rice miso or white miso)
  • 1/2 pkg tempeh, cut in 1/4-inch (5 mm) cubes
  • 2 Tbs tamari
  • 1 sheet nori (optional)
  • 1 cup choice of veggies, sliced (carrot, celery, cabbage, broccoli, cauliflower etc)
  • 1 1/2 cups Rice noodles (about ¼ of a packet)
  • Cilantro to garnish

Instructions

Bring water to boil.

Dissolve miso in 1/4 cup; whisk miso mixture into pot.

Grill tempeh in a pan with tamari and a little water. Once lightly browned, add to soup.

Reduce heat to medium-low and simmer for 30 minutes.

In a separate pot, cook rice noodles (following directions on the package).

If using nori, cut sheet into 1/4-inch strips with scissors; add to stock mixture in pot.

Add sliced veggies and cook for about 5 minutes or until broccoli is tender-crisp.

Once rice noodles are tender, transfer to a bowl and garnish with cilantro.

Note: This makes 3-4 dinner sized servings. If you want to keep leftovers, save the rice noodles in a separate container to add when you are eating. Otherwise they will absorb all the liquid and it will become one glumpy mess.

Currently up north and internet free. Not in the plans so I am sorry if I am tardy in replying to any questions of comments.

 

 

15 Responses to “Miso Noodle Soup”

  1. I never liked miso soup until I started making it myself from a recipe that I created based on one at the South River Miso website. I think Serious Eats might have linked to them a couple of years ago. I still don't eat it at restaurants. I sort of wish my sushi DIDN'T automatically come with miso soup, although I like the idea of the added bonus. Miso soup is great with ginger, sesame oil, carrots, wakame (which, I just learned, is threatening other seaweed species in California with its overgrowth) and onions.
  2. Tiffany Harvey said…
    Just add the miso at the end to the near-boiling water, otherwise it's the same as the recipe. (Miso should not be boiled)
  3. [...] This recipe came about, again at the cottage just like this one-pot meal and this one-pot meal. If you were looking for a sweet miso soup recipe for a meal that left tofu by the side of the road, try out this goodie that includes tofu’s fermented and much healthier cousin tempeh in Miso Noodle.... [...]
  4. What's for lunch today!? Miso hungry...am slurpin' it up! http://t.co/RPJGc88A #recipe
  5. Faith Ukwuomah said…
    Can I use tofu instead of tempeh in this recipe?

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