Description
A comforting bowl of creamy miso noodle soup that comes together in just 15 minutes, perfect for chilly days or cozy gatherings.
Ingredients
Scale
- 1 tsp garlic (minced)
- 1 tsp green onions (diced, white part)
- 1/2 tsp sugar
- 1 tsp gochugaru
- 1.5 tbsp hot neutral oil
- 1 tsp mushroom/chicken bouillon (paste or powder)
- 1 tsp soy sauce
- 1.5 cup hot milk
- 2 tbsp miso paste
- 1 tsp lime
- 1 serving noodles
- Hard boiled/jammy egg (for garnish)
- Green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Cook the noodles: Boil water in a pot, add noodles, and cook for 3-4 minutes. Drain and set aside.
- Prepare the aromatic base: In a mixing bowl, combine garlic, green onions, gochugaru, and sugar.
- Heat the oil: In a saucepan, heat the neutral oil over medium-high heat until smoking, then pour over the aromatic mixture.
- Add bouillon and soy sauce: Stir in the mushroom or chicken bouillon and soy sauce.
- Incorporate the milk: Warm the milk gently and pour into the bowl, stirring to blend.
- Mix in miso: Add miso paste and whisk until fully dissolved.
- Finish with lime juice: Squeeze in lime and stir gently.
- Combine noodles and toppings: Toss the noodles into the bowl and top with egg, green onions, and sesame seeds.
- Serve and enjoy: Ladle soup into bowls and admire before diving in.
Notes
For a spicier kick, add more gochugaru or chili oil. Leftovers can be stored in an airtight container for up to 3 days. Freeze soup without noodles for longer storage.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
Keywords: miso soup, noodle soup, vegetarian soup, quick soup, creamy soup