Miso Noodle Soup

 

Ingredients

8 cups water or vegetable stock (or dashi, preferably, if you have it)

 

1/2 cup white miso paste

 

 2 Tbsp soy sauce

 

 2 cups spinach

 

14 oz firm tofu / roughly 400 gm

 

8 oz. ramen noodles (rice, egg, or wheat noodles also work)

 

Kosher salt (optional)

 

5 grams dried seaweed snacks, crumbled or sliced (about 1/2 cup)

 

Thinly sliced scallions, for topping (optional)

 

Directions

Place water, stock, or dashi in a pot over high. Whisk in miso paste and soy sauce. While waiting for broth to come up to a boil, chop spinach and cut tofu into small cubes.

When broth is at a boil, turn heat down slightly and add noodles. Cook for around 3 minutes or according to package directions. Stir in tofu and spinach until wilted, about 30 seconds. Stir, then taste to see if any salt is needed. Top with seaweed and scallions, if using.  

 

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