Miso Noodle Soup

 

Cold season is upon us and I made it my goal to make it through without getting sick.  Unfortunately this was short lived and I came down with the flu.  I blame it on the drastic changes in temperature we’ve been having.  Snow one week followed by days in the 70’s.  There are definitely pros and cons to this weather pattern.  After a week of feeling pretty bad I was on the upswing it seemed Josh and Cia Lou were spared.  But in the end they both caught the bug.  No fun!  I made Josh a pot of hot soup to soothe his throat: miso broth, udon noodles, shiitake mushrooms, snap peas, and bok choy.  Simple and delicious!

Miso Noodle Soup

  • – onion, sliced into half moons
  • – shiitakes
  • – snap peas
  • – bok choy, sliced lengthwise into quarters or sixths (make sure to leave stem intact)
  • – olive oil
  • – 6 cups water
  • – 2 tablespoons Better Than Bouillon chicken base
  • – 4 tablespoons white miso paste
  • – 1 or 2 tablespoons seaweed (I used a blend)
  • – udon noodles
  1. In a sauté pan heat up a bit of olive oil.  Add onion and cook a few minutes.  Add snap peas and shiitakes cooking until peas are tender crisp and mushrooms have softened.  Set aside.
  2. Put up a pot of water to cook noodles according to package.
  3. Bring 6 cups of water to a simmer.  Remove a bit of the water and add the chicken base and miso paste to dissolve.  Return to pot along with seaweed, snap peas/shiitakes, and bok choy.  Cook until bok choy is just wilted.  (Do not boil).  Add noodles and serve.

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