Ginger Miso Noodle Soup

The perfect soup if you’re craving a bit of comfort food. I especially like this on a chilly evening. It’s easy to make and serves 6.

Ingredients:

4 ounces of noodles (I’ve used Udon or fettuccine. It really doesn’t matter).

6 to 8 cups of vegetable broth (I’ve made this with mushroom broth also)

1 ½ tablespoon olive oil

½ teaspoon sesame oil

2 small yellow onions

2 carrots peeled and sliced into matchsticks.

2 tablespoons fresh ginger minced.

2 tablespoons mirin

¼ cup of miso

2 to 4 tablespoons of fresh lemon juice.

4 scallions sliced on the diagonal.

Directions:

1.     Cook the noodles according to the package. Make sure they are al dente and not overcooked.

2.     Drain them and set aside.

3.     In the same pot bring the vegetable stock to a boil and reduce the heat so that it simmers.

4.     While the stock simmers, heat the olive oil and sesame oil in a sauté pan.

5.     Add the onions with a pinch of salt and caramelize until golden in color. About 20 minutes.

6.     Add the carrots and sauté for another 3 minutes.

7.     Deglaze the pan with mirin and sauté for another minute.

8.     In a small bowl combine ¼ cup of the hot broth with the miso stirring until the miso is dissolved.

9.     Add the dissolved miso and the sautéed vegetables to the broth.

10. Cover the pot and remove from the heat. Let it sit for 2-3 minutes.

11. Add the cooked noodles, lemon juice and scallions to the broth. Serve!

·       Prolonged cooking kills the beneficia nutrients in the miso so heat it gently.