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This miso noodle soup is a comforting and aromatic dish that combines the delicate flavors of white miso with the richness of chicken broth. The soup is layered with stir-fried pak choi and shiitake mushrooms, adding a hearty texture, while minced ginger and garlic provide a fragrant base. Spring onions, fresh coriander, and Thai red chili slices bring brightness and a touch of heat to the final garnish. Perfectly cooked rice noodles soak up the...
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Heat a small splash of chicken broth or neutral cooking oil in a large soup pot over medium heat. Sauté the minced garlic, minced ginger, and the white parts of the spring onion for 1 to 2 minutes until highly fragrant.
Add the remaining chicken broth and light soy sauce to the pot. Bring the liquid to a gentle simmer and cook for 5 to 7 minutes, allowing the aromatics to deeply infuse the broth.
Place the white miso paste into a small mixing bowl. Ladle approximately 1 cup of the hot broth from the pot into the bowl. Whisk vigorously until the miso paste is completely dissolved and forms a smooth, lump-free slurry.
Remove the large pot of broth from the heat. Stir the miso slurry back into the pot, ensuring the broth remains off the boil to preserve the delicate flavor profile and structure of the white miso.
Evenly divide the cooked rice noodles, stir-fried pak choi, and stir-fried shiitake mushrooms among 6 deep serving bowls.
Pour the hot miso broth generously over the noodles and prepared vegetables in each bowl, ensuring the aromatics are evenly distributed.
Top each serving with the reserved green parts of the spring onion, fresh coriander, and sliced Thai red chili to taste.
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To preserve the delicate flavor of miso, always add it off the heat and avoid boiling the broth after mixing.
You can substitute chicken broth with vegetable broth for a vegetarian version.
If you prefer a spicier soup, increase the amount of Thai red chili or add chili oil as a garnish.
Can I use a different type of miso paste?
Yes, you can use yellow or red miso paste, but note that the flavor will be stronger and less delicate compared to white miso.
How do I prevent the noodles from sticking together?
Toss the cooked rice noodles with a small amount of neutral oil to prevent them from clumping.
Can I make this soup ahead of time?
Yes, you can prepare the broth ahead of time, but assemble the bowls just before serving to keep the noodles and vegetables fresh.
What can I use instead of pak choi?
You can substitute pak choi with spinach, kale, or any other leafy green that you prefer.
Is this soup gluten-free?
Yes, as long as you use gluten-free soy sauce and rice noodles, this soup is gluten-free.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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