Simple Miso Noodle Soup

This Simple Miso Noodle Soup is the solution for a quick supper on a busy day. So throw away your instant ramen noodles and try out this simple little bowl.

Miso Paste

Miso Paste is a handy little Japanese condiment to have in your fridge that is made from fermenting soybeans. I love to add it to chicken broth to add a depth of flavor a soup like this Simple Miso Noodle Soup. There are two different common types of Miso Paste that you will find in stores – white miso and red miso. White miso tends to have a more delicate flavor and is easily adaptable in different recipes. Red Miso has been fermented longer and packs more of a punch. I have used white miso for this recipe.

Homemade Chicken Broth or Stock

What’s the difference between chicken broth and stock? In a nutshell, the stock is made from the bones, whereas broth is made with both the meat and sometimes vegetables. The broth is typically a little thinner and more flavourful. They are fairly interchangeable in most recipes. I keep one or the other on hand in my freezer at all times.

How I make my Chicken Broth or Stock

For the broth:

– put a whole chicken in a large pot

– cover it with water

– add in a quartered onion (I leave the peel on)

– Add in a chopped carrot (peel on)

– Add in a few peppercorns

– Add in a bay leaf

– Add in a whole bunch of parsley

Bring to a boil. Turn down the heat and let simmer. After about 1 hour, remove the chicken and pull the meat from the bones. Reserve for another use. Return the chicken carcass/bones to the pot. Continue to simmer until the desired flavor is reached. Salt at the end to taste.

For the stock – I do the exact same thing but with just the bones/carcass. It usually simmers longer to achieve the desired taste.

Once the broth/stock is done. Pour through a sieve into freezer-safe containers for future use. I like to ones like these Freezer Quart Containers

Soba Noodles

Soba noodles are a Japanese Noodle made from buckwheat flour. Cook them in boiling water for about 4 minutes and then rinse well under cold water for use. They are excellent to use in many recipes, I especially love them in soups. Add your noodles in the bowl first then ladle the hot broth over the soup. I don’t ever cook my noodles in the soup as they overcook and become soggy that way.

Ramen Eggs

We are obsessed with Momofuku Soy Sauce Eggs I would recommend trying them. We pretty much top every ‘Asian’ soup bowl with them! So good a recipe worth keeping.

Chili Crisp

Another obsession in our house is this Chili Crisp

So so good! I buy it in bulk when I see it in the grocery stores here. It is a super popular condiment that made waves last year in the foodie scene. I love it drizzled over this soup to finish.

Cabbage

I love to keep cabbage on hand. It is super healthy, lasts a long time in the fridge, and is very versatile. I like to slice it really thin with a mandoline for this dish. Be careful – they are a sharp but handy kitchen tool. I use mine almost every day. If you do buy a mandoline – make sure you buy one that can adjust the blade to chop either finer or wider with.

If you like this recipe you should try: Sesame Noodle Bowls