This miso soup is fantastic for a cold winters day! Because of all the ingredients it can get pretty salty, so make sure you use reduced or low sodium broth! This recipe can also be easily made vegetarian by swapping out the chicken broth for vegetable broth and leaving out the fish sauce.
Yield: 6 servings
Prep time: 20 minutes
Total time: 50 minutes
5 cups | reduced sodium chicken or vegetable broth*
5 | bulbs of bok choy, chopped into thirds
10 oz | udon noodles, dried**
2 | carrots, julienne
8 oz | mushrooms, sliced
2 | shallots, diced
2 tbsp | white miso paste
2 tbsp | fresh ginger, grated or diced small
2 tbsp | soy sauce
2 tsp | fish sauce
1 tsp | sesame oil
Cilantro for garnish (optional)
- In a medium stockpot or a dutch oven, over medium heat, add the shallots and a drizzle of extra virgin olive oil. When the shallots are mostly transparent add the fresh ginger and cook until fragrant, about 1 minute.
- Pour the broth into the pot and bring to a steady simmer. Then add in the soy sauce, fish sauce, miso paste and sesame oil and stir until all is dissolved.
- Now add in the mushrooms, carrots and udon noodles into the pot, and cook for 5 minutes.
- After the 5 minutes add the bok choy and cook until the noodles and bok choy are tender, about 5 minutes. Top with cilantro, if desired, and serve hot and enjoy!
*There is a lot of salt in this dish, with the miso, soy sauce and fish sauce, using low/reduced sodium broth is very important! Otherwise it will be far too salty.
** If you are using fresh udon, you may want to reduce the amount of liquid to 4 cups and add the udon in the last minute or two of cooking.