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This miso soup makes a great warming lunch – especially when it's really cold (like today). Or a dinner on one of those days where you're not really hungry enough for dinner, but you don't want to miss out…you know the ones.
Miso Noodle Soup
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 2 1x
Scale
Ingredients
- 1 large carrot - peeled and sliced
- 150g mushrooms - sliced
- 150g broccoli - chopped into bite sized florets
- 3 cups water
- 3 tsp white miso paste
- 1.5 tbsp tamari
- 2 large cloves garlic - finely chopped
- 1 inch piece ginger - peeled and finely chopped
- 1 red chilli - finely chopped (use less and/or de-seed if you don't want it too spicy)
- 100g brown rice noodles
Instructions
- In a large saucepan, add a small amount of coconut oil and get it nice and hot
- Add the garlic, ginger and chilli, and stir for a minute
- Add the mushrooms and cook for a couple of minutes, while stirring
- Pour in the water, bring to the boil, then reduce to a simmer
- Stir in the miso and tamari
- Add the carrots and broccoli for 6 minutes, stirring occasionally
- Add the noodles and cook for 4 minutes
- Category: Lunch
- Method: Stove-top
- Cuisine: Japanese
This is really tasty and warming, plus feels super healthy. We didn’t have broccoli the last time we made it so used peppers instead.
★★★★★