Description
A warming and aromatic soup with ginger, garlic, and earthy mushrooms in a flavorful broth, served over tender noodles.
Ingredients
Scale
- 8 oz rice noodles
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 8 oz mushrooms, sliced (cremini or shiitake)
- 6 cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp miso paste
- 1 tsp sesame oil
- 2 green onions, chopped
- 1 cup baby spinach
- Salt and pepper to taste
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large pot, heat the olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes.
- Add the garlic and ginger, and cook for another minute until fragrant.
- Add the sliced mushrooms and cook until they release their liquid and start to brown, about 8 minutes.
- Pour in the vegetable broth and soy sauce. Bring to a boil, then reduce heat and simmer for 10 minutes.
- In a small bowl, whisk the miso paste with a ladle of the hot broth until smooth. Stir the miso mixture into the pot.
- Add the sesame oil, green onions, and baby spinach. Cook until the spinach wilts, about 2 minutes.
- Season with salt and pepper to taste.
- To serve, divide the cooked noodles among bowls and ladle the hot soup over them.
Notes
For extra protein, add cubed tofu or shredded chicken. Adjust the amount of ginger to your preference.
Nutrition
- Calories: 350 kcal
- Sugar: 6 g
- Fat: 10 g
- Carbohydrates: 55 g
- Protein: 8 g