Soups & Stewsdeliciouslyella
Miso Mushroom Noodle Soup
We’ve been baking a lot recently, so balancing that out with some saltier, much more savoury recipes has been lovely. This one hits the spot every time, it’s really easy (although you might need to get the seaweed online – I normally get it from Clearspring) and always makes me feel great. Bean sprouts would be delicious in here too, I didn’t have any for this recipe but Matt loves adding them.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●pan
📝 Preparation Steps
1
Soak the wakame seaweed in a bowl of lukewarm water and leave to one side while you make the soup.
wakame seaweed0.5 oz
2
Place the kombu seaweed, dried shiitake mushrooms and water in a large saucepan over a medium heat. Bring to the boil and cook for ⏱️ 15 minutes until the water starts to taste delicious (this is the base of the miso soup).
kombu seaweed4dried shiitake mushrooms6mushrooms4.5 oz
3
Thinly slice the fresh mushrooms and the spring onions.
dried shiitake mushrooms6mushrooms4.5 oz
4
Remove the kombu and mushrooms from the broth and place to one side. Once they're removed, add the fresh mushrooms into the broth.
dried shiitake mushrooms6mushrooms4.5 oz
5
While they cook, take a little of the broth out of the pan and mix with the white and brown miso paste in a small bowl. Slowly add the paste back into the pan.
6
Cook the noodles according to the instructions on the packet.
7
Once the noodles are cooked, drain the wakame and add both into the broth, stir well.
8
Cut the tofu into small bite-sized pieces and add to the broth, along with the sliced spring onions right at the end with a squeeze of lime and a sprinkling of salt.
lime1
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