Miso Soup

The other weekend, my friend was telling me about a homemade miso soup she created in the crock pot. Not only was I craving sushi after our conversation, but I was officially curious about trying to make a homemade miso soup. Initially, I began looking at pinterest and found recipe on The Bojon Gourmet blog for Miso and Soba Noodle Soup with Roasted Sirracha Tofu and Shiitake Mushrooms. Since the local grocery store did not have majority of the ingredients I improvised by using portabella mushrooms, instant miso soup packets, brown rice noodles and ground ginger.

My mother loves trying different and new recipes as much as me, so I of course invited her over for the fun! Overall the recipe was a success; but next time I would add a touch more ginger and red pepper flakes for an extra kick. The recipe made 4 heaping bowels of soup and was just as good heated up for dinner the next day.

Recipe:

3 packets of instant miso soup mix
7 c water
1 c veg broth
1 container extra firm tofu
hot sauce of choice
2 tbsp sesame oil
2 tbsp tamari soy sauce
1-2 tbsp ground ginger
1 12 oz container of brown rice noodles
1 c kale torn into pieces
1 8 oz container of sliced portabella mushrooms (shiitake if you have them)
1/4 c chopped scallions (optional)
salt, pepper, and red pepper flakes to taste

1. Pre-heat oven to 400 degrees.
2. While the oven is heating, combine 7 cup of water and veg broth with ginger, 1/4 package of mushrooms, salt, pepper, and red pepper flakes. Heat on medium heat 20-30 minutes.
3. Pat tofu dry and cut into cubes; toss tofu in 1 tbsp sesame oil, 1 tbsp soy sauce, and 1/4 tsp hot sauce
4. Place in the pre-heated oven and cook about 15 minutes until golden brown and crispy; turning a couple of times. Remove from oven and set aside
5. Combine additional sesame oil and soy sauce and toss the remainder of mushrooms, roast until soft and shrunken.
6. While tofu and mushrooms are cooking, cook rice noodles according to package directions.
7. Add instant miso packages to heated broth and stir thoroughly and allow to sit another 5-10 minutes.
8. Combine torn kale, noodles, tofu, mushrooms, and broth into bowl; top with chopped scallions.

(adjust red pepper flakes and finer to taste. you could also try lessening the water and adding additional vegetable broth for a boost in flavor)