Slurp up this warming miso vegie noodle soup on a cold day. Packed with nutritious vegies and filling noodles, this vegetarian soup goes from stovetop to tabletop in under 20 minutes.
Miso vegie noodle soup
Course: All Recipes, Light Meals, Soups, VegetarianDifficulty: EasyServes
4
Prep time
5
minutesCooking time
15
minutesOther
Ingredient options
Slurp up this warming miso vegie noodle soup on a cold day. Packed with nutritious vegies and filling noodles, this vegetarian soup goes from stovetop to tabletop in under 15 minutes.
Ingredients
5 cups water
4 tbs dashi miso paste (from Asian grocers)
1 head broccoli, chopped into small florets
1 carrot, cut into matchsticks
12 button mushrooms, thinly sliced
220g pkt egg noodles or udon noodles
Fried shallots, to serve
Method
- Place the water and miso in a large saucepan over medium-high heat. Stir well to combine. Add the broccoli, carrot and mushrooms. Bring to a simmer.
- Add the noodles to the pan and cook for 2-3 mins or until noodles are softened.
- Ladle soup into serving bowls and top with shallots to serve.
Tips and notes
- Add whatever vegies you like to this soup. Asian vegies, such as baby bok choy and choy sum work well.
- Add cubes of tofu for protein in step 2.
