Veggie Loaded Miso and Sriracha Noodle Soup
Hi everyone! I’d like to apologise for being absent and not having shared a new recipe sooner. Things have been crazy busy ever since the Thanksgiving holiday, we had some family visiting and I’ve been getting over a cold. I’m slowly getting back into my working groove and will be sharing lots of yummy recipes in the coming days.
Since I’ve been dealing with a super annoying cold, I’ve been craving and eating lots of soups. This recipe came to life from a strong miso soup craving. I was too ill to go food shopping I just put (nearly) everything that I had in my refrigerator into the soup bowls. The results were pretty tasty — if I do say so myself.
The soup’s main flavours come from the shiro miso paste and the spicy-sweetness of sriracha hot sauce. They are complimented nicely with some additional spices and vegetables that I’m sure you already have in your kitchen. You’ll also notice the hardboiled egg topping and the orange coloured rounds are roasted sweet potatoes. This is the first time I’ve added either to soup and I have to tell you that I’l be adding them more often. Lastly, the long brown strips are actually oyster mushrooms and not steak. I sautéed the mushrooms until they began to brown a bit and really develop their flavour, it didn’t disappoint.
You can print this delicious recipe below, and don’t be intimidated by the long list of ingredients because this is quite and easy soup to prepare.
Miso and Sriracha Noodle Soup
Ingredients
Soup Base/Broth Ingredients:
- 1 tablespoon of olive oil or vegetable oil of your choice
- 115 gram or 4.05 oz of finely chopped red bell pepper
- 68 grams or 2.40 oz of finely chopped onion
- 1 clove of garlic finely minced
- ½ tablespoon of sriracha hot sauce to start
- ½ tablespoon of soy sauce
- 2 tablespoons of shiro miso paste to start
- 3 cups of low-sodium vegetable broth
- ¼ teaspoon of granulated sugar
Additional Ingredients for Toppings:
- 4 small hardboiled eggs sliced in half
- 231 grams or 8.15 oz of raw oyster mushrooms thinly sliced
- ½ 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
Instructions
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.
I hope you enjoy this soup as much as I did. It really helped replenish some of my energy and it left my tummy feeling warm — exactly what I need.
Thanks for stopping by and have a beautiful day!
Nancy Lopez is a Mexican-born food writer and author of Mexican Tamales Made Meatless. Raised in the U.S. and now living in Southern Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens.Read more…
