Moosewood: Miso Noodle Soup

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* Exported from MasterCook *

 

Miso Noodle Soup

 

Recipe By : Moosewood Restaurant Daily Special, page 89

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 quarts water

2 pieces konbu

(about 6-inch lengths -1/4 ounce)

1/2 teaspoon salt

8 ounces udon noodles -- (page 386)

2 cups thinly sliced onions

2 garlic cloves -- thinly sliced

2 tablespoons canola or other vegetable oil

2 cups peeled and thinly sliced carrots -- cut on the

diagonal

2 teaspoons grated fresh ginger root

4 cups vegetable stock or water

2 cups rinsed and finely chopped bok choy

OR mustard greens or spinach

1/3 cup light or dark miso

1 tablespoon soy sauce -- more to taste

4 scallions

thinly sliced on the diagonal

 

Here is a soup that's packed with wholesome nutrition and great

taste. Miso, used to make a common Japanese broth, is a soft, fermented

soybean paste that is traditionally hailed as beneficial for the

circulatory and digestive systems. Konbu, a type of seaweed and staple of

Japanese broths, is high in calcium, iodine, and the vitamins A, B2, and

C. In Japan, miso soup might be served at any meal-including breakfast!

 

Serves 4 To 6. Yields 8 Cups Without Noodles. Total Time: 40 Minutes

 

Combine 1 quart of the water and the konbu in a covered saucepan and bring

to a boil; then lower the heat and simmer for is minutes. Remove the konbu

and either discard it or save it for use in another dish. Reserve the

liquid, or dashi.

 

While the konbu cooks, place the remaining 3 quarts of water and the salt

in a large pot and bring to a boil. Add the udon noodles, cover, and cook

at a simmer for 7 to 10 minutes, until al dente. Drain and rinse the

noodles with cold water to remove excess starch. Set aside.

 

Meanwhile, in a soup pot on low heat, cook the onions and garlic in the oil

for 3 minutes. Add the carrots and ginger root and saute for 5 minutes,

stirring occasionally. Add the stock or water, cover, and bring to a

boil. Reduce the heat and simmer for 5 minutes. Add the chopped greens -

bok choy or mustard greens should be added for the last 3 minutes of

simmering; spinach for only the last minute.

 

Whisk the miso into the reserved konbu dashi until it is free of lumps and

mostly dissolved. Add the soy sauce and stir the dashi mixture into the

soup. Gently reheat, if necessary, but don't allow the soup to boil.

 

To serve, evenly divide the noodles among the soup bowls and top with the

hot broth and vegetables. Garnish with sliced scallions.

 

Per 11-Ounce Serving: 233 Calories. 8.9 G Protein, 5.90 Fat, 39.9 G

Carbohydrates, 1.4 G Saturated Fatty Acids, 0 MG Cholesterol, 899 MG

Sodium, 4.2 G Total Dietary Fiber

 

 

 

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