mushroom miso noodle soup
Ingredients
2-3 dried tremella mushrooms
1 tablespoon sesame oil
Half a white onion, thinly sliced
2 cloves garlic, crushed
1 teaspoon fresh ginger
4 ounces of fresh mushrooms (I used a mix of cremini, shiitake, and oyster)
10 cups water
1 tablespoon miso paste
1 tablespoon soy sauce
2-3 carrots, chopped
2 teaspoons sea salt
1/4 tsp white pepper (can sub black pepper)
16 ounces firm or extra firm tofu, cut into half inch cubes
1 bunch baby bok choy, washed thoroughly and pulled apart
Noodles of your choice, cooked according to package directions (I used thin egg noodles)
Instructions
Prepare the tremella mushrooms
Soak the mushrooms in a bowl of water for at least one hour, until the mushrooms have tripled in size and are soft to the touch.
Drain the water.
Use a pair of kitchen shears or a sharp knife to cut off the hard yellow base of each mushroom. Discard the base.
Cut the mushrooms into small pieces and set aside.
In a large pot, saute onion in sesame oil.
Add garlic, ginger, and fresh mushrooms. Cook for 5 minutes.
Add water, miso, soy sauce, tremella mushrooms, carrots, salt, and white pepper. Bring to boil and cook for 20 minutes.
Add tofu and cook for 5 minutes.
Lower heat to low and add bok choy. Simmer for 5 minutes.
Serve by pouring soup and noodles into a bowl. Enjoy!
About this recipe
If you’ve ever come to my house for dinner or spent enough time poking around this website, you know I love spicy food. But what to eat when you’re having tummy troubles and have to avoid spicy food? (Very unfortunately speaking from personal experience.) The answer is this soup! The flavor is mild, but it’s still delicious. It’s also a full meal: carbs and veggies and protein (oh my)!
An added bonus: I got to use tremella mushrooms. I love tremella mushrooms and was excited to finally incorporate them into my own cooking. They have a very mild flavor that incorporates nicely into this soothing miso broth.