Ingredients
Scale
For the Broth & Soup Base:
- 1 tablespoon sesame oil
- 1 tablespoon neutral oil (like avocado or canola)
- 1-inch piece of fresh ginger, peeled and finely grated
- 3–4 cloves garlic, minced
- 1 large shallot, thinly sliced
- 8 oz mixed mushrooms (Shiitake and Cremini recommended), sliced
- 6 cups high-quality vegetable broth (or water with 1 sheet of kombu)
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon mirin (optional, for a hint of sweetness)
- 4 tablespoons white miso paste (or to taste)
For the Noodles & Toppings:
- 6–8 oz of your favorite noodles (ramen, udon, or soba)
- 7 oz block of firm or extra-firm tofu, pressed and cubed
- 1 large head of bok choy, leaves separated and bases trimmed
- 4 oz enoki mushrooms, base trimmed and separated (optional)
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Chili oil or sriracha, for serving (optional)
- Nori sheets, cut into thin strips (optional)
Instructions
- Prepare Your Components: Begin by preparing all your ingredients as this soup comes together quickly. Press your tofu to remove excess water, then cut it into ½-inch cubes. Slice the mushrooms and shallot, mince the garlic, and grate the ginger. Prepare the bok choy and scallions. This mise en place will make the cooking process smooth and stress-free.
- Sauté the Aromatics and Mushrooms: In a large pot or Dutch oven, heat the sesame oil and neutral oil over medium heat. Add the sliced shallot and cook for 2-3 minutes until softened. Add the grated ginger and minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
- Brown the Mushrooms: Turn the heat up to medium-high. Add the sliced shiitake and cremini mushrooms to the pot. Spread them in a single layer as much as possible and let them cook without stirring for 3-4 minutes, until they are nicely browned on one side. This step is crucial for developing a deep, savory flavor. Stir and continue to cook for another 4-5 minutes until all sides are golden and they have released their liquid.
- Simmer the Broth: Pour the vegetable broth into the pot, using it to deglaze the bottom by scraping up any browned bits with a wooden spoon. Add the soy sauce (or tamari) and mirin (if using). Bring the broth to a gentle simmer. Reduce the heat to low to keep it hot but not boiling.
- Cook the Tofu and Noodles: While the broth is simmering, you can prepare your tofu and noodles.
- For the Tofu: You can simply add the cubed tofu to the simmering broth to warm through, or for better texture, pan-fry it separately. To pan-fry, heat a small amount of oil in a non-stick skillet over medium-high heat and cook the tofu cubes until golden brown on all sides.
- For the Noodles: Cook the noodles in a separate pot of boiling water according to package directions. Cooking them separately prevents them from absorbing too much broth and becoming mushy. Once cooked, drain them well and rinse with cool water to stop the cooking process.
- Temper and Add the Miso: This is the most important step for preserving the flavor and probiotic benefits of miso. Never boil miso paste. Ladle about 1 cup of the warm (not boiling) broth from the pot into a small bowl. Add the 4 tablespoons of miso paste to this small bowl and whisk until it is completely smooth and dissolved. Pour this miso slurry back into the main pot of broth and stir to combine.
- Wilt the Greens: Add the bok choy leaves and optional enoki mushrooms to the pot of warm broth. They only need 1-2 minutes to wilt perfectly while retaining a slight crispness.
- Assemble Your Bowls: Divide the cooked noodles among your serving bowls. Ladle the hot miso broth, mushrooms, and bok choy over the noodles. Top with the pan-fried (or warmed) tofu. Garnish generously with sliced scallions, toasted sesame seeds, and strips of nori. Add a drizzle of chili oil for a spicy kick. Serve immediately.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550