Name: Golden Miso Noodle Soup
Ingredients: 6 cups water; 1 strip kombu (rinsed); 3 scallions (chopped); 1 carrot (thinly sliced); 2 tbsp fresh ginger (grated); 2 garlic cloves (minced); ¼ cup white miso paste; ½ tsp ground turmeric; ½ tsp Freshly ground black pepper; 2 tbsp lemon juice; 1 tbsp lime juice; ½ tbsp coconut oil; 1 tbsp tamari; 2 tsp Sriracha chili sauce; 7 oz extra firm tofu (cubed); 2.5 oz rice noodles; 2 stalks baby bok choy (thinly sliced); ¼ tsp sea salt (optional); cilantro (optional for serving); pinch crushed red pepper flakes (optional)

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Golden Miso Noodle Soup

Course: Soup

Cuisine: Asian, Fusion

Servings:

Calories: 162kcal

Ingredients

6 cups water
1 strip kombu rinsed
3 scallions chopped
1 carrot thinly sliced
2 tbsp fresh ginger grated
2 garlic cloves minced
¼ cup white miso paste
½ tsp ground turmeric
½ tsp Freshly ground black pepper
2 tbsp lemon juice
1 tbsp lime juice
½ tbsp coconut oil
1 tbsp tamari
2 tsp Sriracha chili sauce
7 oz extra firm tofu cubed
2.5 oz rice noodles
2 stalks baby bok choy thinly sliced
¼ tsp sea salt optional
cilantro optional for serving
pinch crushed red pepper flakes optional

Instructions

In a medium pot, combine the water and the kombu. Simmer gently, without boiling, for 10 minutes. Remove the kombu. Add the scallions, carrots, ginger, and garlic and simmer until the carrots are soft, about 20 minutes.
Scoop ½ cup of the hot broth into a small bowl with the miso paste. Stir until combined and return it to the soup pot. Add the turmeric, black pepper, lemon and lime juice, coconut oil, tamari, sriracha, tofu, noodles, and bok choy. Simmer for 10 minutes. Season to taste with ¼ teaspoon sea salt, if desired, and serve with fresh herbs, if desired.

Nutrition

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Golden Miso Noodle Soup