Miso-Coconut Noodle Soup

The best part about this recipe is how absolutely delicious it is. And, well, that’s a good start. But the second best part is how versatile it is. All you need is a soup pot and a handful of ingredients that you probably already have in your pantry and fridge. And if you don’t, they can easily be swapped for something else. For example, if you don’t have sesame oil, you can use melted peanut butter and vegetable oil, if you don’t have coconut aminos, you can use soy sauce, and if you don’t have miso paste, you can use vegetable bouillon and nutritional yeast. And if you don’t have ramen noodles, you can use your favorite pasta. The possibilities are endless!

We topped our miso ramen with seared Portabella mushrooms and shelled edamame, but feel free to use your favorite mushrooms or veggies, and add tofu or your favorite protein. So, next time you’re craving takeout, skip the delivery fee and make this Miso-Coconut Noodle Soup instead.

How to make Miso-Coconut Noodle Soup

Cook the Mushrooms

Heat 1 tablespoon of the sesame oil in a large soup pot over medium-high heat. Add the mushrooms and cook for 5-6 minutes, stirring occasionally, until browned and the liquid has evaporated. Season with a pinch of salt. Transfer to a bowl and set aside.

Cook the Edamame

Heat another tablespoon of oil in the same pot over medium-high heat. Add the edamame and cook for 2 minutes, stirring occasionally, until lightly browned in spots. Transfer to the bowl with the mushrooms.

Build the Broth

Reduce the heat to medium. Heat the remaining tablespoon of oil in the pot. Add the garlic and ginger and cook for 1 minute, stirring constantly, until fragrant. Add the vegetable broth, soy sauce, and rice vinegar and bring to a boil.

Cook the Noodles

Add the coconut milk and return to a gentle boil. Add the noodles and cook for 3-4 minutes, or according to package directions, until just tender.

Finish the Soup

Turn off the heat. Ladle about 1/2 cup of broth into a heatproof bowl and whisk in the miso paste until completely dissolved. Pour it back into the pot. Add the spiralized zucchini, cover, and let sit for 5 minutes.

Serve

Divide the soup among bowls. Top each with the cooked mushrooms, edamame, sliced green onions, and sesame seeds. Serve with chili garlic sauce on the side.

Miso-Coconut Noodle Soup

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Vicky Cohen and Ruth Fox
• Total Time: 20 minutes
• Yield: Serves 4
• Diet: Vegetarian, Gluten-Free

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Description

A comforting bowl of warm noodles, mushrooms, and coconut milk. Perfect for a chilly evening.

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Ingredients

Units USM Scale 1x2x3x

• 3 tbsp toasted sesame oil
• 3 Portabella caps
• 1 1/2 cups (355 ml) frozen shelled edamame
• 1 clove garlic
• 1 tbsp grated fresh ginger
• 6 cups (1420 ml) water
• 1/4 cups (60 ml) soy sauce
• 1/4 cups (60 ml) coconut aminos
• 1 can (382 g) light coconut milk
• 3 oz (85 g) ramen noodles
• 1 tbsp miso paste
• 1 large zucchini
• Chili garlic sauce

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Instructions

1. Heat 1 tablespoon of sesame oil in a large soup pot. Add the mushrooms and cook over medium-high heat for about 3 minutes, stirring constantly. Set aside.
2. Heat another tablespoon of sesame oil in the same soup pot. Add the edamame and cook over medium-high heat for 1 minute, stirring constantly. Set aside.
3. Reduce the heat to medium-low. Heat the remaining tablespoon of sesame oil in the soup pot. Add the garlic and ginger and cook for about 30 seconds, stirring constantly. Add the water, soy sauce, coconut aminos, and coconut milk and bring to a boil. Add the noodles and cook for about 4 minutes.
4. Turn off the heat. Ladle about 1/2 cup of broth into a heatproof bowl and whisk in the miso paste until it’s completely dissolved. Pour it back into the soup pot, add the spiralized zucchini, cover, and let it sit for 10 minutes.
5. Serve in bowls, topped with the cooked mushrooms and edamame, and chili garlic, if using.

Notes

• For a richer flavor, use full-fat coconut milk instead of light coconut milk.
• If you don’t have coconut aminos, you can substitute with an equal amount of soy sauce or tamari.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Japanese

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 10
• Sodium: 800
• Fat: 15
• Saturated Fat: 8
• Unsaturated Fat: 5
• Carbohydrates: 50
• Fiber: 5
• Protein: 10
• Cholesterol: 10

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