This hearty vegetarian miso soup recipe is the perfect bowl of comfort. Full of nourishing ingredients to keep warm and full during the cooler months. Top this soup with soft-boiled eggs for extra protein.
Ingreadient:
- 1/3 cup white miso paste
- 4 cups (1l) vegetable or chicken stock
- 4 cups (1l) water
- 180g buckwheat soba noodles
- 60g bag baby spinach leaves
- 200g firm tofu, diced
- 150g snow peas, trimmed, thinly sliced lengthways
- 4 eggs
- Gochujang, optional, to serve
- Toasted black sesame seeds, optional, to serve
Direction:
- Combine miso paste and a 2 tablespoons hot water in a bowl, stirring until a smooth paste forms
- Heat stock and water in a large saucepan over medium heat. When mixture comes to a gentle simmer, add miso paste. Stir until combined. Add noodles and cook as per noodle packet instructions. Add snow peas and tofu and cook for 2 minutes. Remove saucepan from heat
- Bring a saucepan of water to the boil. Add the eggs and simmer for 7 minutes for soft-boiled. Drain and rinse under cold water. Crack eggs and place in a bowl of cold water before peeling (this helps to loosen the shell). Peel shells from eggs and cut into halves
- Add spinach leaves to miso soup. Serve soup topped with a dollop of Gochujang, if using, and an egg and scatter with black sesame seeds
