Restaurant miso soup you can make quickly and easily in your own kitchen. No oil, and you can make it gluten-free by using GF noodles or brown rice.
- 1 cup hot water
- 1/4 cup raw cashew pieces
- 2.5 Tbsp. white miso paste
- 2 large garlic cloves, peeled and roughly chopped
- 1/2-inch piece of fresh ginger root, peeled
- 1/2 Tbsp. liquid aminos
- 1/4 teaspoon onion powder
- 1 small onion, thinly sliced
- 8 ounces, cremini mushrooms, sliced
- 3 cups vegetable broth
- 4 cups packed, chopped Swiss chard or spinach
- 1 7.1-ounce package pre-cooked stir-fry or udon noodles (I like Kame Express Udon Noodles)
- Smoky, spicy baked tofu cubes or planks
- Roasted red pepper
- Lime juice
- sesame seeds
- In a small mixing bowl or measuring cup, pour the hot water over the cashews, miso paste, garlic, ginger root, and onion powder. Let sit for at least 30 minutes. If you don’t have a high-speed blender, soak for a few hours.
- Blend the cashew-miso mixture until very smooth, then set aside.
- I cook the greens separately prior to making the soup, but with very tender greens that are chopped well, you could just stir them into the soup until wilted.
- In a medium-sized pot, saute the sliced onions and mushrooms in a healthy splash of vegetable broth or water until tender.
- Pour in the 3 cups vegetable broth. If you’re cooking the greens (or any vegetables that need some cooking) in the soup, add them now. When they’re nicely wilted, stir in the blended garlic-miso mixture. Taste and add more miso, tamari, black pepper, chile paste – to taste.
- Heat the noodles and divide them between two deep soup bowls. Divide the broth/greens/vegetables between the bowls, then top with your favorite fixings.
Choose gluten-free noodles to make this GF-friendly.
Keywords: soup, Asian soup, noodles, cilantro, miso, garlic, easy, dinner, lunch, main dish