Miso soup goes from appetizer to dinner with the addition of noodles, larger tofu cubes, broccoli, and avocado.
The broth is made with just 2 ingredients: water and miso paste. The rest is up to you: noodles or rice, tofu, egg, seasonal vegetables, chili flakes or oil, scallions, herbs, garlic…Heidi Swanson, who inspired this soup, even suggests using tea instead of water.
I’ve gabbed about my love for miso paste before, and once you have a tub of it hanging out in the fridge, you know that you can always make some soup when you’re in a dinner pinch.
adapted from 101 cookbooks
**NOTE: You may need to add some salt to the soup. Taste and add as necessary. Sometimes I like to add a splash of soy sauce for a deeper, saltier flavor, too.
3 ounces dried noodles, soba or spaghetti
2 – 4 tablespoons white miso paste (to taste)
2 – 3 ounces firm tofu (2 handfuls), chopped into 1/3-inch cubes
2 handfuls of chopped broccoli florets (or spinach)
Additional toppings: a pinch of red pepper flakes, avocado cubes
Cook the noodles in salted water. Add the broccoli during the last minute of cooking. Drain, run cold water over the noodles/broccoli to stop them from cooking, shake off any excess water, and set aside.
In a medium sauce pan bring 4 cups of water to a boil. Reduce the heat to a gentle simmer and remove from heat. Put the miso paste in a small bowl and pour a bit of the hot water over the miso, whisking so it thins out a bit (this is to avoid clumping). Stir this back into the pot. Taste, and then add more (the same way) a bit at a time until it is to your liking. Add the tofu, remove from the heat, and let it sit for just a minute or so.
Split the noodles/broccoli between two (or three) bowls, and pour the miso broth and tofu over them. Add red pepper flakes to each bowl and enjoy.