Wakame Leaf Miso Noodle Soup
Elevate your senses with a Japanese miso noodle soup that's a symphony of umami. Dive into silky buckwheat noodles, organic shiitake, and fresh bok choy. A medley of miso, tamari, and sesame oil dances in the broth, while Tasmanian Wakame Leaf adds oceanic elegance. With a dash of ginger, tofu cubes, and optional protein, every spoonful is a crescendo of flavor. This soup isn't just a meal; it's an edible masterpiece that harmonizes tradition and innovation.
Ingredients
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2 cups stock of choice such as dashi. We used @urbanforagerorganics vegan umami broth paste
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Soba (or other) noodles – we used 100% buckwheat noodles
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A few shitake mushrooms preferably organic for added umami and additional immune boost
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Bok choy
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1 heaped tbsp white miso paste
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2 tbsp tamari (or soy sauce)
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1 tbsp sesame oil
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1 tsp grated ginger
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1.4g Power Super Foods Wakame Leaf (cut or broken up into pieces)
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Sliced shallots
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Tofu sliced into cubes
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Optional: chicken or fish
Directions
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Bring stock to boil then lower to a simmer
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Prepare noodles as per the package instructions
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Place miso paste in a bowl with sliced bok choy and grated ginger
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Pour hot broth over
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Add tamari and sesame oil and mix into soup
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Add Wakame Leaf – it will soften into silky smooth pieces in the hot soup.
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Add tofu or meat if using
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Add noodles prepared as per packaging instructions
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Stir and top with sliced shallots