Miso Noodle Soup

MISO NOODLE SOUP (Liv Bierman) (adapted)

Crispy Sesame Tofu:

1/2 block firm tofu

2 tbsp cornstarch

1 tsp sesame seeds

Miso broth:

2 tbsp sherry or white wine, more as needed 

2 cloves garlic, minced

1 inch knob of fresh ginger, minced

1 small carrot, thinly sliced

5 mushrooms, sliced

2 tsp miso paste

4 cups water or low-sodium vegetable broth

4 oz soba noodles

1 head Shanghai baby bok choy, chopped

Optional: soy sauce, seaweed, fresh herbs

Instructions:

To make the tofu: Preheat oven to 350F degrees. Cut the tofu in strips or cubes. Dredge the tofu in the cornstarch and sesame seeds. Place on a nonstick or lightly oiled baking sheet. Bake 25 minutes, using a spatula to turn the strips or cubes about halfway through at 12 minutes. Remove from baking sheet and set aside.

To make the miso broth: In a pot on medium heat, add the sherry, garlic, and ginger. Sauté a few minutes until fragrant. Add the carrot and mushrooms and cook a few more minutes, then add the bok choy and any other veggies you like.

Add the broth and miso, whisk to combine. Bring to a simmer. Add noodles, let simmer until cooked. Taste and add a splash soy sauce, some seaweed or any other seasonings you like.

Serve soup into bowls, add the tofu and enjoy immediately.

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This was a Recipe Challenge recipe.

I made the #Miso Noodle Soup and it was a big success! I would just make a couple of comments on the recipe.

1) It gives mushrooms as an ingredient without telling you if or how to cut them up. I sliced them and I think they are prettiest that way. I have changed the recipe to reflect that and I apologize if you tried the recipe before the change.

2) The “Crispy Sesame Tofu” is an unnecessary step as far as I am concerned! Plus I think it is more authentic to use raw (not really raw, all tofu is already cooked) tofu, either cubed or in short slices, in the soup. It makes the recipe easier too.

Other than that, this recipe is a go!

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Olivia Biermann and Greg Bellefontaine are the creators of It’s Liv B (Greg’s Vegan Gourmet is a branch of the website). It’s a "food blog for people who want quick and accessible plant-based recipes, without sacrificing taste or convenience.” Liv and Greg married in 2022 and welcomed a son in 2023. They live in Nova Scotia, Canada.

Liv also started a YouTube channel in 2016 “to share her new found love for creating recipes and help people fall in love with vegan food!” Liv and Greg “focus on a mix of comfort & more health conscious recipes, while keeping everything entirely plant-based.” Recipes include a collection of “47 Best Vegan Sandwiches” (fair warning—many use processed foods as ingredients).

Today’s featured recipe is Miso Noodle Soup—at once health conscious and comforting.