Quick Miso Noodle Soup
Recipe Overview
Overview
This Miso Noodle Soup is a fantastic example of how to create a delicious meal in a hurry. The combination of rice noodles and homemade miso paste creates a comforting base that is both satisfying and nourishing. I love how versatile this dish is; you can easily swap in any quick-cooking vegetables you have on hand, making it a great way to use up leftovers or seasonal produce.
The method is straightforward: simply soak the rice noodles in hot broth, add your miso paste, and toss in your vegetables. The result is a vibrant bowl of soup that is ready in just 10 minutes. The addition of chili oil not only enhances the flavor but also allows you to customize the heat level to your liking.
What stands out to me is how this recipe balances convenience with quality. By using store-bought stock and miso, you save time without sacrificing flavor. It’s a perfect meal for those busy weeknights when you want something quick yet satisfying. I can see this becoming a staple in my kitchen, especially during the colder months when a warm bowl of soup is just what you need.
Overall, this Miso Noodle Soup is a delightful dish that proves you can enjoy homemade flavors without spending hours in the kitchen. It’s a reminder that cooking can be both simple and rewarding, even on the busiest of days.
Recipe Details
Steps & Tips
Get a bowl of water and soak rice noodles.
Tip: Use instant cooking rice noodles for quick meals.
Tip: Soak rice noodles in water to help them cook faster.
Dump chicken stock into a pan and start heating.
Cut off the bottom of mushrooms and break them apart.
Rough chop bok choy into bite-sized pieces.
Tip: Choose a good quality miso paste for better flavor.
Add miso paste to the simmering broth.
Add all veggies to the broth and cook for two minutes.
Tip: Avoid overcooking bok choy to maintain its texture.
Tip: Taste the broth before serving to adjust seasoning.
Split the noodles into two bowls and ladle on the soup.
Drizzle chili oil on top of the soup.
Chop scallions and sprinkle on top of the soup.
Tip: Cover the bowls to capture steam and finish cooking the noodles.
Dump farro into a pot and cover with water.
Tip: Use quick cooking grains like farro or instant rice for fast meals.
Preheat a wok or frying pan on the burner.
Rough chop the flesh from the seeds of the peppers.
Slice the white part of the onion.
Add olive oil to the pan and heat on high.
Tip: Don't salt veggies until they start browning for better color.
Tip: Fry up a few eggs to bulk up meals when in doubt.
Crack eggs into the pan and fry them.
Tip: Let farro cook with the lid off to absorb all the liquid.
Season the sautéed veggies with salt.
Plate the sautéed veggies in a bowl.
Preheat a nonstick pan and prepare halumi and bacon.
Slice halumi cheese into cubes.
Layer bacon and halumi in the air fryer.
Roll out pizza dough for flatbread.
Mix salad ingredients with dressing.
Tip: Use a light dressing for salads to keep them fresh.
Tip: Eat salads fresh to prevent greens from wilting.
Mix cookie ingredients including espresso.
Tip: Use store-bought pizza dough for quick flatbreads.
Place cookie dough in the air fryer and cook.
Tip: Infuse cookie dough with espresso for added flavor.
Ingredients
Ingredient: Soy
→ Substitution: Coconut Aminos
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Rice noodles cook quickly in hot broth, making them ideal for fast meals.
- •Miso paste adds depth of flavor and is a source of probiotics.
- •Chili oil can enhance the broth's flavor and add a spicy kick.
- •Using pre-made stock can significantly reduce cooking time.
