Recipe of the Week: Miso Noodle Soup

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Here, Sasha Swerdloff, of the food blog Tending the Table, offers a flavorful and nutritious miso noodle soup recipe to combat the oncoming chilly air. This dish is reminiscent of broth-filled bowls of goodness found at noodle restaurants throughout the city, but you can create it from the comfort of your own home.

Soup, while delicious year-round, is cold weather’s BFF. With winter approaching, it’s important to remember those who don’t have warm homes and foods to get them through the season.

Thankfully, there are plenty of food donation and distribution centers throughout the Seattle area, including Northwest Harvest, Ballard Food Bank, and West Seattle Food Bank, among many others. Consider picking up a few non-perishable soups when purchasing ingredients for this recipe to ensure that a few of your fellow Seattlietes receive similar cold-weather comfort.

Serves 2 

Ingredients

• 6 oz. rice noodles
• 2 bunches bok choy, cut into quarters lengthwise
• 4 cups vegetable broth
• 4 tablespoons miso
• 1 tablespoon molasses
• 2 1/2 tablespoons soy sauce
• 2 cloves garlic, crushed
• 1 inch piece fresh ginger, grated
• 1 teaspoon fish sauce (preferably sustainably harvested and produced…I like this one)
• 1 teaspoon red pepper flakes
• 1 1/2 tablespoons toasted sesame oil
• 12 oz. chanterelles, or any mushroom of choice, sliced
• 1 lb. tofu, cubed
• Minced scallions, lime wedges, and Sriracha for serving

Directions

1. Bring a large pot of water to a boil. Turn off the heat and add the noodles and bok choy. Set aside for 10-12 minutes until the noodles are tender but not gummy and the bok choy is bright green and wilted. Strain and rinse in cool water.
2. Meanwhile bring the vegetable broth to a boil. Whisk in the miso. cover and set aside.
3. To make the marinade, whisk together the molasses, soy sauce, garlic, ginger, fish sauce and red pepper flakes.
4. Heat the sesame oil in a large skillet over medium high heat. Add the chanterelles and cook, stirring occasionally until the mushrooms are crispy around the edges and cooked through. Pour the marinade over the mushrooms  and cook for a few minutes until the mixture coats the mushrooms and begins to thicken.
5. To assemble the soup, pour the miso broth into a bowl. Add half the noodles and bok choy, half of the cubed tofu, and half of the glazed chanterelles. Top with scallions, a squeeze of lime and Sriracha.