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.

Scallion Noodles with Pan Fried Cauliflower

Scallion Noodles with Cauliflower

Scallion Noodles with Cauliflower

I often make this scallion noodles in summer time. But today I just thought of having one. I sauteed the whole head of cauliflower although I knew it was too much for 2 meals. They are delicious by themselves.

1 head of cauliflower
noodles for 2 meals
1 tomato (optional)
olive oil

Scallion Sauce:
1 bunch scallion (minced)
1″ fresh ginger (grated)
3 Tbsp soy sauce
3 Tbsp rice vinegar
1 Tbsp sugar
1 Tbsp apple juice or orange juice
1 tsp hot sesame oil
1 tsp sesame oil
1 Tbsp Hoisin sauce (optional)

1. Mix all the scallion sauce ingredients together in a bowl.

2. Divide the cauliflower heads into florets. Heat a frying pan, and sauté cauliflower in olive oil. About 7 minutes each side. Lightly salt them.

3. Cook your choice of noodles.

4. Put noodles in a bowl, pile up cauliflowers, add 3 table spoonful of scallion sauce.

Wednesday’s Menu 10/31

Breakfast: Home-made Oats-Nuts-Fruits cereal, Banana, Almond Milk, Coffee

Lunch at Dee Daa: Drunken Noodles with Tofu, Green Papaya Salad—at this busy Thai restaurant on E44th Street, things were normal. The difference between above E40th and below is huge.

Dinner: Beet Stew, Pan Fried Cauliflower, Sauteed Kale—camping in my own apartment in New York City. As far as camping food goes, we are eating well.

Drunken noodles and green papaya salad

Beet Stew, Cauliflower, Kale


Friday’s Menu 8/31

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Steamed Vegetarian Millet in Bamboo Leaf

Dinner: Scallion Rice Noodles with Pan Fried Cauliflower and Quick PIckled Cucumber, Raw Chocolate Oats Cookies—Scallion Ginger Sauce from a book, Momofuku. 

Steamed Millet in Bamboo Leaf

Scallion Noodles with Pan Fried Cauliflower

Raw Chocolate Oats Cookies—awesome!



Sunday’s Menu 8/19

Tropical Shake

Breakfast: Coffee, Tropical Shake

Quick Lunch: A bowl of left-over Pesto Pasta

Snacks from Fay Da Bakery: Chestnut Buns, Taro Pastry

Dinner at Spice: Massaman Crispy Noodle with Tofu—it was good, just after I finished, it expended in my stomach and made me bit too full. It’s what it is, but the sauce/soup is thick and heavy to my taste.

Pesto Pasta

Chestnut Buns

Taro Pastry


Massaman Crispy Noodle