More miso, you ask? Why yes, this is another weeknight bowl of soup, but this time: with noodles!
The first bowl of miso you may remember was my Miso with Veggie Dumplings – the perfect weeknight dinner: quick and easy, lots of veggies!
But this, this is a new bowl of miso that celebrates the greens currently in my fridge: collard greens and bok choy. Honestly, as Heidi at 101 Cookbooks explains in her miso recipe, you can add just about anything hiding in your fridge to a bowl of miso, and you’ll get a pretty tasty and nutritious dinner. Here are the details for this variation — I hope it sends you off to create your own!
Miso with Soba Noodles and Greens
Inspired by Heidi’s Miso Soup Recipe at 101 Cookbooks, serves 2
- 4 tbsp. miso paste (red or white)
- 4 cups water
- 1 bunch soba noodles (soba noodles usually come packaged in separate little bundles, I usually use one bundle per person, but used less tonight as we weren’t too hungry)
- 2 handfuls frozen shelled edamame
- 1 handful collard greens, stem removed and torn into small pieces
- 1 bok choy, sliced
- 1 handful button mushrooms, sliced
- 1 splash tamari
- 1 splash rice wine vinegar
- 2 tsp. flax oil
- 2 tsp. chili garlic sauce
- 1 green onion, sliced
In a large pot, bring water to a boil, then whisk in miso paste. Add noodles, edamame, and veggies. Let heat through until noodles are tender (takes about 5 minutes). Add tamari, vinegar, flax oil, chili garlic sauce, and serve topped with green onion.