Dinner · East Asian
Miso noodle soup with greens
20-minute umami broth with slippery noodles and quick-wilted greens. Sunday-evening soul food.
Method
- 1
Simmer stock with ginger for 5 minutes. Add mushrooms, cook 3 more.
- 2
Cook noodles separately per packet directions. Divide into bowls.
- 3
Off the heat, whisk miso into the stock (never boil miso or it loses flavour). Stir in soy sauce.
- 4
Add greens and tofu, let them wilt in the hot broth for 1 minute.
- 5
Ladle over noodles. Top with spring onion, chilli oil, sesame.
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