Here’s a soup you can prep, cook, and serve within 30 minutes. Perfect for those busy weeknights. This is one of the reasons I love miso broth. With the addition of sautéed vegetables and chicken stock the broth is rich and hearty. Of course you can substitute vegetable broth for a vegetarian version. As the cold season sets in we start eating lots of soup and Asian inspired soups become a weekly staple in our household. My kids love them, particularly when cooked with thick udon noodles. So I’m always happy to be able to cook a quick meal that satisfies the whole household!
A one pot miso soup meal using lots of fresh veggies and tofu! Perfect for these cooler nights.
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 celery stalks, sliced into 1/4" pieces
- 2 carrots, sliced into 1/4" rounds
- 1 turnip, chopped into 1/4" half moons
- handful of snap peas, ends chopped off
- 6 oz tofu, sliced into 1/4" pieces (I used Sproutofu savory baked tofu)
- 3 tablespoons Bragg liquid aminos
- 24 oz chicken broth
- 1 teaspoon dried wakame
- 3 tablespoons miso paste*
- 3 oz noodles*
- kimchi, to serve
- In a pot heat up olive oil over low heat. Add onion and saute 5 minutes to soften.
- Add the onion, celery, carrots, turnip, snap peas, tofu, and liquid aminos. Season with s&p. Continue to saute another 5-10 minutes over low heat until the veggies are tender crisp.
- Pour in the broth and add the wakame. Turn up the heat to medium and once simmering turn back down to low.
- Meanwhile cook noodles according to the package.
- Place miso paste in a small bowl and add 1/4 cup of the broth. Stir to dissolve and pour into soup. Add cooked noodles and heat through quickly.
- Serve with kimchi.
*There are a few different kinds of miso paste. For this soup I prefer to use sweet miso to mellow out the spicy kimchi. I typically add the kimchi to my bowl of soup which creates a balanced broth for my tastes.
*For noodles I used organic edamame & mung bean fettuccine shape. Feel free to substitute rice or udon noodles instead.