With January in full swing, the cold and dreary days of winter have officially settled in. My body is constantly craving foods that are comforting and warming, yet at the same time I want dishes that are a bit on the lighter side after indulging in holiday treats.
Which is where this miso veggie noodle soup comes into play. It’s naturally low in calories, but still hearty enough to fill you up. The soup is packed with plenty of veggies, like carrots, mushrooms and broccoli, along with slurpable noodles to add just a bit more bulk. There’s some garlic and ginger to boost the flavor, and an easy broth made with just two ingredients: water and miso paste.
It’s simple, nourishing and soothing - perfect for when you are feeling run down or trying to fight off a dreaded winter cold!
These days you can find miso paste in many mainstream grocery stores (often in tubs in the refrigerated section). But if your local store doesn’t carry it, you can try ordering online or checking out an asian market. I like to use white miso paste in this recipe, but you can also use red, which has a slightly stronger flavor.
As far as the pasta, go with whatever you prefer. I decided to use udon noodles, but both soba and brown rice would be excellent here as well. Additionally, feel free to experiment with the amount of noodles in your soup. I personally like to use about four ounces of noodles so they are more of an accent, but adjust to your own taste!
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 medium carrots peeled and chopped
- 4 ounces baby bella mushrooms sliced
- 3 cups bite-sized broccoli florets
- 4 cloves garlic minced
- 1 1-inch piece fresh ginger, grated
- 5 ½ cups water
- 5 tablespoons white miso paste
- 1 5 ounce bag fresh baby spinach leaves
- 4 to 8 ounces udon noodles cooked according to package directions, drained and rinsed well
- Lime wedges and red pepper flakes for serving
Instructions
- Add the olive oil to a large stockpot set over medium heat. When hot, add in the onion and cook for 2 to 3 minutes, until softened. Add in the carrots, mushrooms and broccoli, and cook for another 3 minutes, until the vegetables are softened. Add in the garlic and ginger and cook for 30 seconds, until fragrant. Pour in the water and bring the mixture to a simmer. Continue to simmer, adjusting the heat as needed, for about 8 to 10 minutes, until the veggies are all tender.
- Carefully ladle ½ cup of the liquid into a small bowl. Whisk in the miso paste until combined. Add the miso mixture, in addition to the spinach, back to the pot. Turn the heat to low and continue to cook for about 1 minute, stirring frequently, until the spinach is wilted. Remove from the heat.
- Divide the cooked noodles among four bowls. Ladle an equal amount of the soup into each of the bowls. Serve with lime wedges and red pepper flakes, if desired.
Aleeha says
This is like the healthy version of those instant noodles packets... I'm all about it!
Aleeha xXx
http://www.halesaaw.com/
Ashley Jennings says
Thanks!
Hannah Teson says
Ooooh I love soups like this! Just full of noodles and veggies with a perfect and warming broth. Yours looks especially wonderful 🙂
Ashley Jennings says
Me too! And thank you!
Sandi Swiss says
Just made this tonight, and made some veggie substitutions to avoid grocery shopping. It was tasty. Great recipe.
Ashley Jennings says
So glad you enjoyed it Sandi!
Linda says
If you make this recipe for one is it best to add the miso with each individual serving?
This looks so delicious! I can't wait try it! Thank you.
Katie Trant says
Hi Linda, yes, I think you would do best to add the miso to each individual serving.