30 minutes and 7 ingredients to a miso noodle soup perfect for a cold night.

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30 minutes and 7 ingredients to a miso noodle soup perfect for a cold night.

Full of greens, protein, and detoxifying properties to help give your health that extra boost!

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Ingredients :

  • 3 heads baby bok choy
  • 2 portobello mushrooms
  • 2 tablespoons chickpea miso paste
  • 4 cups hot water
  • 4 tablespoons Tamari or low Sodium Soy Sauce
  • 4 tablespoons Mirin (rice cooking wine) (optional)
  • 400g Asian noodles of choice (can add less as per preference)
  • 400g ounces firm tofu   

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   Instructions:


1. Making the crispy tofu –


Add 2 tablespoons of hot water and 2 tablespoons of miso paste in a jar or container with a lid. Close the lid tight and shake well to dissolve the miso paste, you may need to use a fork again to mash the chunks a bit.

Once dissolved, add 4 tablespoons of tamari/soy sauce and 4 tablespoons of Mirin. Close the lid tight and shake again.

Cut tofu into cubes and put it into a deep dish. Pour marinade over the top. Allow to sit overnight or for about 5-10 minutes if you are making it the day of.

Preheat oven to 450 F (230 C).

Transfer marinated tofu cubes onto a lined baking sheet.
Bake for 25 minutes, or until tofu is nice and crisp.

You can save the excess marinade to add to the soup for more flavor.


2. For making the Soup–

Coarsely chop the bok choy. Set aside.
Thinly slice the portobello mushrooms. Set aside.
Cook the noodles of your choice and strain in a colander.

Mix the miso and 1/4 cup of the hot water in a small jar with a lid. Close the lid tight and shake well to dissolve the miso paste, you may need to use a fork to mash the chunks a bit.

Once mostly dissolved, add the rest of the tamari/soy sauce and Mirin. Close the lid tight and shake again.
Add the portobello mushrooms and the marinade to a pot and saute over medium heat for about 2 minutes, until the mushrooms begin to get soft.
Add the bok choy and the rest of the hot water to the pot, cover, and cook for 3 minutes or until the bok choy gets soft.


3. Serving :

Add the noodles to the bowl and ladle the soup over it. Add crispy tofu on top.
Your hot bowl of Pak Choi miso soup is ready!