It’s frightening to see a nation’s craze over instant noodle. Don’t be surprised if you see them in a Malaysian’s traveling suitcase. Have you ever read the back of a packet? It’s an MSG-laden-overly-processed-minimal-nutrition food. It’s really scary. Instead make yourself this instant miso noodle soup, fast food filled to the brim with goodness. Loads of it. Start to finish, this healthy and light Miso Noodle Soup takes less than 15 minutes.
Miso is unusually rich in nutrients, due to the fermentation process of soy beans and salt along with rice or barley. Thanks to the Maillard Reaction that occurs during fermentation, these humble legumes and grains are transformed into a flavorful paste with deep earthy notes and a meat-like savoriness. It’s a great staple to have in your refrigerator. There’s many great recipes with miso: Spicy Miso Paste, Miso Glazed Eggplant, Miso Sea Bass.
Go get some miso paste. Add hot water, some veggie, mushrooms, noodle and poached egg if you like. The variations are endless. For this meatless recipe, it is brown rice vermicelli, edamame, shiitake mushrooms, poached egg and wakame. Add some chili/cayenne powder to the miso to spice up your soup.
Miso soup should never be boiled once the miso is added. Boiling the soup destroys the nuanced flavors and aromas in high quality miso, Boiled miso soup also has a tendency to separate, making it necessary to stir your soup every time you take a sip. It’s best to add the miso off the heat. 
Edamame Mushroom Miso Noodle Soup
- Total Time: 15 minutes
- Yield: Serves 1
- Diet: Omnivore
Description
Quick, healthy, and flavorful, this miso soup is packed with umami goodness. Ready in 15 minutes!
Ingredients
- 1 cloves Garlic
- 4 pieces Dried Shiitake Mushrooms
- 1 handful Frozen Edamame Pods
- 2 oz (50 g) Brown Rice Vermicelli
- 2 cups (500 ml) Chicken Stock
- 1 tsp Wakame
- 1 tbsp Miso Paste
- 1 piece egg
Instructions
- Place 4 dried shiitake mushrooms, a handful of frozen edamame pods, and enough rice vermicelli for 1 person in separate bowls. Pour hot water over the ingredients and let soak for 5 minutes.
- Cut the shiitake mushrooms with scissors, remove the edamame from the pods, and drain the rice vermicelli.
- In a medium pot over medium heat, sauté minced garlic with ½ tablespoon of vegetable oil until fragrant.
- Add the mushrooms and sauté for 1 minute.
- Add Chinese chicken stock (or water) and bring to a boil.
- In a medium bowl, add miso paste and a ladleful of the hot broth. Whisk until the miso is completely dissolved.
- Add the rice vermicelli and edamame to the boiling broth and crack in an egg (slightly submerged). Turn off the heat after 2 minutes (longer if you prefer a well-cooked egg).
- Add the miso mixture and wakame to the pot and stir well.
- Serve immediately.
Notes
- For a richer flavor, use homemade chicken stock instead of store-bought.
- If you don’t have wakame, you can omit it or substitute with other seaweed like nori.
- To prevent the miso from becoming bitter, always whisk it into a small amount of hot broth before adding to the soup.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5
- Sodium: 800
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Carbohydrates: 45
- Fiber: 5
- Protein: 15
- Cholesterol: 180
Frequently Asked Questions
What type of miso paste should I use for this noodle soup?
White (shiro) miso gives a milder, slightly sweet flavor that works well here. Red miso is stronger and saltier, so if you use it, start with a smaller amount and adjust to taste.
Can I use frozen edamame instead of fresh?
Frozen shelled edamame works just as well. Add them in the last few minutes of cooking so they heat through without getting mushy.
How do I keep the noodles from getting too soft in the soup?
Cook the noodles separately according to the package directions, then add them to individual bowls before ladling the broth over top. Storing cooked noodles in the broth will cause them to absorb liquid and turn soft.
