Miso mushroom noodle soup with ginger and greens
- 1 tablespoon sesame oil (or olive oil)
- 1 leek (white part), sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 400 grams mixed mushrooms (shiitake, oyster, button), sliced
- 6 cups low-sodium vegetable stock
- 2 tablespoons tamari or soy sauce
- 180 grams soba or brown rice noodles
- 2–3 tablespoons white or red miso paste
- 2 cups baby spinach or chopped bok choy
- 2 spring onions, finely sliced
- Toasted sesame seeds and chilli flakes (optional)
- Lemon or lime wedges
- Silken tofu (optional)
- Warm oil in a pot over medium heat. Sauté leek 3–4 minutes. Add garlic and ginger; cook 1 minute.
- Add mushrooms; cook 4–5 minutes until they release juices.
- Pour in stock and tamari; bring to a simmer.
- Add noodles; cook according to packet directions.
- Turn heat to low. In a bowl, whisk miso with a ladle of hot broth, then stir back into the pot (avoid boiling to preserve probiotics).
- Add greens to wilt. Serve topped with spring onion, sesame, optional chilli, and a squeeze of citrus.
Hopewood tip: Add cubes of silken tofu at step 5 for extra protein and silkiness.
