Yummy Miso Noodle Soup

Miso Noodle Soup

Miso Noodle Soup

Oh, yes, This is a yummy hearty vegan miso noodle soup. I saw a recipe using ginger and garlic for miso soup, which I, a Japanese native, never thought of doing it. But I thought I would give it a shot. Hot sesame oil adds richness to the broth. The broth has umami regardless of no seafood or meat.

Serves 2.

Ingredients: 6 cups water, 4″ kombu (wide flat seaweed you can find in most Asian food markets), 2 dried shiitake mushrooms or a handful of sliced dried shiitake mushrooms, 1″  ginger, 2 cloves garlic, 1 t hot sesame oil, 1 medium carrot, 1 bunch of bok choy (spinach, nappa cabbage, or other leafy green works fine), 6 T miso (I used 3 T sweet white miso + 3 T dark red miso), 6 oz dry noodles ( I used soba. Udon will do fine, too), optional additions are tofu, fried tofu, and scallions.

  1. Soak kombu and dried shiitake mushrooms in 6 cups of water in a medium sauce pan.
  2. Mince ginger and garlic. Put them in the pan. Heat the pan to boil, and let it simmer for 5 minutes.
  3. Cut carrot into match sticks or shred it. Put it in the pan.
  4. Cut bok choy into a bite size. Put the stem parts in the pan.
  5. Cook for a few minutes until vegetables become tender. Turn off the heat.
  6. Meanwhile, in another sauce pan, heat enough water to cook noodles. Undercook the noodles by 1 minute. Drain.
  7. Pull kombu and shiitake mushrooms out of the soup pan. De-stem the shiitake mushrooms. Slice kombu and mushrooms, and put them back to the pan.
  8. Heat the soup up just enough but turn off before boil. Add cubed tofu here if you are using. Add hot sesame oil.
  9. In a big serving bowl, place cooked noodles, Ladle in soup over noodles. Sprinkle minced scallions if you are using.

Wednesday’s Menu 9/26

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Scallion Noodels with Sauteed Tofu and Bok Choy—this simple scallion-ginger dressing is my new favorite sauce for noodles.

Dinner at Moustache: Moustache Pitza (I asked for – mozzarella cheese)—I can see it would be better with mozzarella. Oh, well…a life of a vegan continues.

Scallion Noodles with Tofu and Bok Choy

Moustache Pitza (- mozzarella)


Tuesday’s Menu 9/18

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Sticky Brown Rice, Sauteed Tofu and Bok Choy

Dinner: Fried Rice, Green Beans with Sesame Dressing, Oats ‘n Honey Bar

Tofu and Bok Choy

Box Dinner-Fried Rice, Green Beans with Sesame Dressing

Oats ‘n Honey Bar



Thursday’s Menu 5/31

Breakfast: Coffee, Green Goddess

Lunch: Polenta Platter Brunch at Caravan of Dreams: polenta and black beans were good. The sauteed mixed vegetables were plain and a bit over cooked. I liked their Tempeh Rueben better. Their coffee was good, peppermint tea was not. It was simply too weak.

Dinner: Vegetarian Pad Thai (rice noodle, bok choy, onion, tofu, tamarind sauce, fish sauce), Iced Barley Tea

Polenta Platter at Caravan of Dreams

Vegetarian PadThai

Saturday’s Menu 5/19

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Basmati Rice, Sauteed Tofu and Bok Choy

Snack: ‘Shroom Burger at Shake Shack in Brooklyn—their menu said (Vegetarian) and it was the only vegetarian choice in the store. With the first bite, gooey cheesy-creamy sauce sprout out of the fried ball inside the soft sweet bun. I couldn’t read the description and I didn’t ask what was inside, but I didn’t expect it to be that. I finished it anyway. I was hungry. It was alright. Just my taste buds are not looking for a greasy spoon any more.
Chocolate Cake–the only vegan choice snack at the Brooklyn Folk Festival. It was okay. I bake a better one.

Supper: Mixed Green Salad with Grape Tomatoes and Avocado, Quinoa Salad, Wholewheat Sourdough Bread, Iced Mint tea—I was so tired of being at the Brooklyn Folk Festival and walking around all afternoon in the new Brooklyn’s waterfront. AND I need something green! I stopped by at Trader Joe’s on my way home to pick up ingredients. This was exactly what I wanted.


Vegan Chocolate Cake

Shroom Burger at Shake Shack

Green Supper

Saturday Menu 3/31

Breafast: Coffee and Classic Green Goddess—Ah, I’m happy to have almond milk in the house again.

Lunch: Baked Sweet Potato, Vegetarian Chili—obviously left overs. I was out shopping for 5 hours. When I got home, it was already 5:30 p.m. and I was starving. No time to cook. Just heating it up.

Dinner: 2 Vegetarian Buns, 1 Sweet Red Bean Bun, Soybeans, Sauteed Bok Choy—Thus, dinner became a snack. But as you can tell, I kept adding and adding…

Breakfast: Coffee and Green Goddess

Breakfast: Coffee and Green Goddess

Lunch: Baked Sweet Potato, Vegetarian Chili

Lunch: Baked Sweet Potato, Vegetarian Chili

Dinner: Vegetarian Buns, Sauteed Bok Choy, Soybeans

Japanese Pear

Japanese Pear