Veggie Loaded Miso and Sriracha Noodle Soup

Shiro miso paste and the spicy-sweetness of sriracha hot sauce bring umami and heat to this dish, which features a rainbow of veggies including seasonal fresh mushrooms. This recipe comes to us from Nancy of Spicie Foodie.

Serves 2

Soup Base/Broth Ingredients:

  • 1 tablespoon of olive oil (or vegetable oil of your choice)
  • 115 gram or 4 oz of finely chopped red bell pepper
  • 68 grams or 2.4 oz of finely chopped onion
  • 1 clove of garlic, finely minced
  • 1/2 tablespoon of sriracha hot sauce, to start
  • 1/2 tablespoon of soy sauce
  • 2 tablespoons of shiro miso paste, to start
  • 3 cups of low-sodium vegetable broth
  • 1/4 teaspoon of granulated sugar

Additional Ingredients for Toppings:

  • 4 small hardboiled eggs, sliced in half
  • 231 grams or 8 oz of raw oyster mushrooms, thinly sliced
  • 1/2 tsp of granulated garlic
  • splash of soy sauce, adjust to taste
  • 1 teaspoon of sriracha hot sauce, adjust to taste
  • 1 tablespoon of olive oil (or vegetable oil of your choice)
  • 150 grams or 5.3 oz of rice vermicelli noodles
  • chopped kale or fresh baby spinach leaves
  • slices of roasted sweet potato, optional or replace with other vegetable of choice

Make The Eggs and Soup Base: Get the eggs on the stove to hard boil , read these instructions on how to. Drain and place the cooked eggs in a bowl and put them in the refrigerator.

Next, you can get the soup base started: Heat the tablespoon of oil in a hot soup pot, once hot add the bell pepper and onions and sauté until they have softened. Add the minced garlic and sauté for two minted. Next add the sriracha and soy sauce to the pan, stir well then add the shiro miso paste. Gently pour in the vegetable broth, stir to help break down the miso paste. Cover and simmer over medium-low heat for 20 minutes.

While the soup base is simmering you can prepare the oyster mushrooms. Heat the oil in a pan and once it is hot add the mushrooms and minced garlic. Saute until the mushrooms are cooked through and allow them to start to crisp a bit. Next add the splash of soy sauce and the sriracha hot sauce. Saute until all of the moisture from the soy sauce and hot sauce has been absorbed. Taste and if needed add more hot sauce. Once cooked set aside.

Once the soup base has simmered for 20 minutes taste it and if needed adjust the seasoning. Once the soup tastes is to your liking turn off the heat and leave covered on the stove. Next boil the noodles according to the package instructions and also peel and slice the hardboiled eggs.

To Serve The Soup: Pour some of the soup broth into each bowl, then place some noodles into the centre of the bowl. Top each bowl with one or two of the eggs, some kale, some of the cooked mushrooms and any other ingredients you’d like to include. Serve right away.

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Nutrition Information

Veggie Loaded Miso and Sriracha Noodle Soup

Servings per Recipe: 2

Amount per Serving

Calories:  712

Calories from Fat:  224

Total Fat:  25g

Saturated Fat:  8g

Cholesterol:  327mg

Sodium:  1316mg

Potassium:  611

Carbohydrates:  98g

Dietary Fiber:  7g

Protein:  26g

Sugars:  12g

Vitamin A:  150%

Vitamin C:  210%

Calcium:  14%

Iron:  33%

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