Name: Miso soup with seaweed and noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 700 ml vegetable stock; 1 cup edamame beans; 1 small handful of dried seaweed; 1 Tbsp miso paste; 1 Tbsp Kikkoman soya sauce; 1 tsp rice vinegar; 150g Japanese (green tea) soba noodles; 4 spring onions, chopped; To serve: sesame seeds (optional)

Miso soup with seaweed and noodles

17 Feb 2025

by Wholeness

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

I normally use dried wakame for my miso soup, but I bought a pack of dried seaweed from my local South-east Asian shop so I thought I’d try it out. Well it’s much wider, thicker and chewier than wakame and combining it with soba noodles made the soup really filling. I used special “green tea” soba noodles, again found in the Asian supermarket but other versions would work too.

Ingredients

700 ml vegetable stock
1 cup edamame beans
1 small handful of dried seaweed
1 Tbsp miso paste
1 Tbsp Kikkoman soya sauce
1 tsp rice vinegar
150g Japanese (green tea) soba noodles
4 spring onions, chopped
To serve: sesame seeds (optional)

Instructions

Cook the noodles according to the packet instruction, then drain and keep warm. This should take about 5 minutes.
Heat the vegetable stock in a saucepan, add the edamame beans and cook for 5 minutes.
Add the seaweed, cook for another 3 minutes or so.
Meanwhile, mix the miso, soy sauce and rice vinegar in a small bowl with a spoonful of the soup and make a smooth paste.
Turn off the heat. Add the chopped spring onion pieces and the miso mixture to the soup.
Add the noodles. Reheat if necessary.
Serve with sesame seeds scattered on top, if liked.

https://cooktogether.com/recipe-items/miso-soup-with-seaweed-and-noodles/

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