turmeric rice noodle miso soup
who else eats soup all year round?!
I love miso soup but sometimes I crave something more. As I began my search, I was led to a drool worthy recipe from the lovely duo over at Love & Lemons. This recipe is inspired by their original recipe. I added my own twist to it, starting with the rockstar ingredient in this dish: the miso! They used white miso and I opted for yellow miso, which has a richer umami flavor. This soup hits the spot every time, it’s comforting, satisfying yet light enough to enjoy during the warmer months. Which is important for folks like me, who LOVE and consume soup all year round!
TIP: Don’t be afraid to buy a tub of miso thinking that you’ll only use it for this recipe. Miso adds such wonderful flavor to so many things: salad dressings, salmon, your favorite roasted veggies and more!
INGREDIENTS
8 cups water
2 pieces of kombu seaweed / reference the photos below
4 scallions / chopped
1 large carrot / thinly sliced
2 inch piece of fresh ginger / grated
4 garlic cloves / minced
1 shallot / thinly sliced
1/3 cup yellow miso paste
2 pieces of fresh turmeric / grated
sesame oil
freshly ground black pepper to taste
2 tablespoons lemon juice
1 tablespoon lime juice
1 1/2 tablespoon soy sauce
2 teaspoons sriracha
half a pack of rice noodles
2 baby bok choy / sliced
1/2 lb enoki mushrooms / rinse and slice the root off
fresh cilantro
red pepper flakes to taste / optional
DIRECTIONS
In a medium pot, combine the water and the kombu. Simmer gently, without boiling, for 10 minutes. If you see any foam as it simmers, skim it off. Remove the kombu.
While making the kombu broth base; heat a skillet over medium heat and sauté the ginger, garlic and shallot in a drizzle of sesame oil.
Add the sautéed mixture and carrots to the kombu broth base and simmer until the carrots are soft, about 20 minutes.
Scoop out about half cup of the hot broth into a small bowl with the miso paste. Stir until combined and return it to the soup pot. Add the turmeric, black pepper, lemon and lime juice, soy sauce, sriracha, scallions, noodles, enoki mushrooms, and bok choy. Simmer for 10 minutes. Serve with fresh cilantro, enjoy!