Mushroom Miso Noodle Soup

This delicious and hearty miso mushroom noodle soup is made with Best of the Bone Miso Bone Broth! The rich umami flavour of the miso, the earthy mushrooms, and the savoury depth of bone broth come together to create a comforting, nourishing bowl that’s perfect for any day. Here’s how to make it!

Ingredients:

• 4 cups Best of the Bone Miso Bone Broth
• 2 tablespoons miso paste (white or yellow miso works best for a lighter flavour)
• 100g vermicelli noodles
• 200g mushrooms (shiitake, cremini, or a mix), sliced
• 1 tablespoon sesame oil (or olive oil)
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds (optional, for garnish)
• 1/2 cup chopped green onions (scallions), for garnish
• 1/4 cup bok choy or spinach (optional, for extra greens)

Instructions: 

1. Heat the sesame oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for about 2-3 minutes, until fragrant and softened. Stir in the miso paste and cook for another 1 minute, allowing it to dissolve and infuse the oil.
2. Add the sliced mushrooms to the pot and sauté for an additional 5-7 minutes, or until the mushrooms release their moisture and become tender.
3. Stir in the soy sauce and rice vinegar, letting them cook for another 1-2 minutes to combine the flavours.
4. Pour in the Best of the Bone Miso Bone Broth and bring to a simmer. Add the vermicelli noodles and let everything cook for about 5 minutes, or until the noodles are tender.
5. If you're using bok choy or spinach, toss it into the broth during the last minute to soften.
6. Divide the cooked vermicelli noodles between two bowls. Ladle the hot mushroom miso broth with the mushrooms and vegetables over the noodles. Top with chopped green onions and a sprinkle of sesame seeds.

Enjoy your comforting bowl of miso mushroom noodle soup!