Description
A warm and comforting miso noodle soup with a kick of chili crisp.
Ingredients
Scale
- 4 cups vegetable broth
- 2 tablespoons miso paste
- 200 grams noodles
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 2 green onions, chopped
- 2 teaspoons chili crisp
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
Instructions
- Bring vegetable broth to a simmer in a pot.
- Add miso paste and stir until dissolved.
- Cook noodles according to package instructions, then drain.
- Add mushrooms and spinach to the broth, cooking until tender.
- Stir in soy sauce and sesame oil.
- Divide noodles into bowls and pour the soup over them.
- Top with green onions and chili crisp before serving.
Notes
- Adjust chili crisp to your spice preference.
- Use any type of noodles you prefer.
- Add protein like tofu or chicken for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Miso Noodle Soup, chili crisp, vegan soup