Quick and Simple Miso Noodles Recipe
Today we are sharing with you guys a very quick and simple Miso Noodles Recipe you can make in less than 15 minutes.
I am particularly craving something Asian so we decided to cook this miso noodle soup.
But we have very limited ingredients at home because of the lockdown so we made this very simple miso noodles recipe and we are going to share it with you.
INGREDIENTS OF MISO NOODLES SOUP
- 250ml Vegetable Broth
- 1 Tablespoon Miso Paste
- ½ Cup Dried Seaweeds
- 100 grams Noodles
- Pinch of Salt and Pepper to taste
- Sesame Seeds and Sesame Oil (for Garnish)
*This recipe makes one portion
MISO NOODLES SOUP
Start by preparing your Vegetable broth. (If you already have a ready vegetable broth, you can skip this step).
When broth is ready, filter out the water and set aside the vegetables.
Keep the broth on low fire, add and dissolve the miso paste then add salt and pepper to taste.
In a separate bowl, boil water and cook the noodles al dente.
Then pan fry the tofu. You have the option to bake the tofu if you want this meal to be oil-free.
Now we are ready to assemble the noodles. Put the Noodles in a bowl, add the soup, add the pre-soaked seaweed, then add the carrot peels and tofu on top. Finally, drizzle with some sesame oil and seeds. Enjoy your noodles!
This recipe will be a lot quicker if you will already have a ready vegetable broth.
But for us, we did not have at the moment so we made a batch.
The rest of the vegetable broth goes to our freezer for later use.
As for the cooked vegetables, we pureed it and made a soup out of it.
We don’t want to waste ingredients you know 😉
If you are on a gluten-free diet, make sure to check the Miso paste that you are buying.
Some of the miso paste is with wheat so they are not necessarily gluten-free so if you are intolerant, make sure to check first.
That goes the same way for the noodles that you are going to use.
We are lucky to find some rice noodles in our local store.
You may ask why we have to cook the noodles separately when it is easier to just add it in the soup.
We found that the rice noodles that we are using tend to be starchy when cooked and we don’t want the soup to be too thick because of the starch. At least for me 😀
That is why we cooked it separately, but we cooked them al dente as I don’t like my noodles saggy.
As for the tofu, we like the outside crispy and the inside juicy so we love pan frying our tofu.
Also, it is a lot quicker than baking it.
We use very minimal oil, just to make sure it does not stick in our pan.
As you can see we do not use the non-stick pan in frying, we love our cast iron pan as we believe it is a healthier option.
Although, we have a really small non-stick pan we use only when I am craving for some pancakes.
Because you can never really cook a pancake with a normal pan, I’ve tried it many times in many ways but I never succeeded. So that’s why we have this small non-stick pan.
Anyways, back to the tofu, another tip if you want crispy tofu, press them down so you put out the water from it.
Pressing the water out of the tofu as much as you can make your tofu extra crispy, promise!
But I am particularly lazy to do that and love my tofu juicy inside so I seldom do that 😀
Anyways, you may also ask why we did not cook the seaweed along with the soup?
Well, seaweeds do not have to be cooked for so long.
Truth is you lose the valuable nutrients you can get from them if you cook them for so long.
So what we do is just soak them beforehand in water for about 10-15 minutes and add them to the hot soup.
There you have it, friend, a very quick and simple miso noodle recipe you can make during these hard times.
If you are blessed and have some greens to add in this soup like Bok choy, I envy you.
I hope you like this recipe if you do not forget to share it.
You can also pin it in your Pinterest Board; Vegan Recipes so you can read it again for later.
Thank you so much friend, and happy cooking!
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