Vegetarian Miso Noodle Soup with Mushrooms
A delightful vegetarian soup combining rich umami flavors from miso and mushrooms, perfect for a cozy meal.
Ingredients
Base Ingredients
- 2 tablespoons olive oil For sautéing
- 5 ounces sliced mushrooms Shiitake mushrooms work well
- 8 cups water For the soup base
- 8 ounces dried udon noodles Can substitute with soba or rice noodles
- 14 ounces silken or soft tofu, cubed
- ½ cup dried wakame Optional, or use sliced dried seaweed snacks
Flavoring Ingredients
- ½ cup white miso paste Use high-quality for best flavor
- ¼ cup chopped green onions For garnish and flavor
Instructions
Preparation
- Heat olive oil in a large pot over high heat.
- Add sliced mushrooms and stir to coat with oil, cooking for about 5 minutes until tender.
Cooking
- Pour in 8 cups of water, scraping the bottom of the pot.
- Add udon noodles, cubed tofu, and optional wakame.
- Bring to a boil and cook for about 7 minutes or until noodles are tender.
- Turn off the heat and ladle 1 cup of soup broth into a bowl.
- Whisk in the miso paste until smooth, then return to the pot, stirring until fully combined.
- Add chopped green onions before serving.
Notes
To enhance flavor, consider adding a squeeze of lemon juice, chili oil, or topping with sesame seeds. Store noodles and broth separately for leftovers to maintain texture.