While we’re talking food hugs. Let’s talk about miso broth and noodles.
I mean, if warming and satisfying are what you’re after, a big bowl of flavorsome broth, full of veggies and noodles is a good way to go.
It’s the perfect sick person food. Or well person food. Or tired and hungry person food.
This, paired with some sassy comments from Maggie Smith, is guaranteed to soothe most troubles away.
I have limited ramen knowledge, but I know that there are a few different types of broth that can be used when fashioning a bowl of the noodle soup.
This is an easy miso-based one that requires little more than stirring miso paste into some simmering stock. It’s a simple way to get your bowl of goodness started pronto.
From there, you can add anything you’d like to the broth. I chose some julienned carrots and zucchini, green onion, soba noodles and grilled shiitake mushrooms. I also made a last-minute (and not pictured) addition of a soft-boiled egg, which went over pretty well.
I served it all up with lashings of sriracha, a spoon and some chopsticks. (For a small amount of authenticity, natch.)
Vegetable Miso Ramen with Soba Noodles
- 1/2 a medium brown onion, thinly sliced
- 1/4 teaspoon chili flakes
- 2 tablespoons grapseed oil, separated
- 4 cups vegetable broth
- 2 tablespoons white miso paste
- 100 grams of shiitake mushrooms, stems removed and sliced
- 2 cloves of garlic, finely chopped
- 150 grams (5 ounces) of soba noodles
- 1 medium carrot, julienned
- 1 medium zucchini, julienned
- handful of baby spinach leaves
- 1 green onion, white and light green parts, finely chopped
Broth (can be made ahead):
Heat 1 tablespoon of the grapeseed oil in a large pot over a medium-high heat. Add the thinly sliced onion and chili flakes and cook until the onions are translucent. (About 3-5 minutes.)
Add the vegetable broth and bring to a boil. Stir in miso paste and bring down to a simmer. Cook for another 10 minutes.
Cook noodles according to package instructions. Drain and set aside.
Heat the remaining tablespoon of grapeseed oil in a large skillet over a medium-high heat. Add garlic and cook for 1 minute until fragrant. Add mushrooms and cook until softened, stirring occasionally (about 5-7 minutes.)
When you’re ready to serve. Bring the broth back up to a boil. Add the julienned carrots and baby spinach and cook for 1 minute until softened.
In bowls place cooked noodles and julienned zucchini. Spoon hot broth with carrots and spinach over the noodles and zucchini and top with cooked mushrooms, chopped green onions, and a soft-boiled egg.