This comforting mushroom miso noodle soup from Bianca Chaptini is packed with flavor and loaded with nutritious veggies. I tweaked her recipe slightly to better suit whatever ingredients I had in the fridge. This dish is perfect for a cozy night in, it’s easy to make and oh-so-satisfying.
Ingredients:
- 300g white mushrooms, diced
- 100g shitake mushrooms, diced
- ½ onion finely diced
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 zucchini, sliced into half moons
- 1 tbsp black sesame seeds
- 4 bok choy
- 2 tbsp miso paste
- 1.5L veggie broth
- 4 tbsp soy sauce
- 300g soba noodles
Instructions:
- Sauté the aromatics: add a splash of sesame oil in a large pot over medium-high heat. Add the onions, mushrooms, ginger, garlic, and a pinch of salt and pepper. Sauté over medium heat for about 15 minutes.
- Make the broth: add the soy sauce, miso paste, and bone broth to the pot and simmer on a low heat while you prepare the noodles and toppings.
- Prep the veg: pull the bok choy apart by the individual leaves and set aside ready to be blanched. Dice the zucchini and add to a hot pan with sesame oil, add in sesame seeds and 1 tbsp of soy sauce and toss for 2-3 minutes until slightly charred.
- Cook the noodles: pour water into a pot and bring to a boil, add the soba noodles and cook for 3-4 minutes. Remove the noodles with tongs and place them in serving bowls. Blanch the halved bok choy in the noodle water for a minute, then reserve 1 cup of the water and add it to the mushroom broth.
- Assemble the soup: Use a ladle to add the mushroom broth to the bowls and top with bok choy, zucchini and some chili oil.
Pro Tip:
If there are leftovers, store the different components separately, especially the noodles as they will absorb a lot of liquid and become stodgy in the fridge.