Soups · Finnish

Miso Noodle Soup

Name: Miso Noodle Soup
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 0.5 bag spring onions approx. 100 g; 2 tbsp ginger paste in sesame oil; 3 tbsp white miso paste; 2 tbsp smooth peanut butter; 12 dl water; 1 pkg organic tofu 250 g; (1 tbsp rapeseed oil); 1 bag pak choi 250 g; 0.3333333333333333 pkg udon noodles approx. 250 g; 2 tbsp crispy garlic in chili sesame oil

A rich Japanese-style miso noodle soup is the perfect choice for a cold winter day. The soup gets its flavor from miso paste and peanut butter.

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Finely chop the spring onion. Put the ginger paste and the white parts of the spring onion in a pot. Sauté for a few minutes over low heat. Save the green parts of the spring onion for garnishing.
2
Add the miso paste, peanut butter, and water to the pot. Simmer covered over low heat for 10–15 minutes, stirring occasionally.
3
Pat the tofu dry with paper towels or a clean kitchen towel and cut into cubes. If desired, pan-fry the tofu in oil until nicely browned.
4
Rinse the pak choi. Separate the leaves and, if necessary, cut the largest leaves into a few pieces.
5
Add the tofu, pak choi, and noodles to the broth. Cook for 4–5 minutes, until the noodles are cooked through and the pak choi has softened slightly. Finally, add the remaining spring onions. Serve the soup with crispy garlic in chili sesame oil.