Miso Soup with Rice Noodles and Tofu

Soup

Contributed by: BMC Teaching Kitchen

miso soup with rice noodles, mushrooms, tofu and spinach

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This soup feels like the perfect steaming hot bowl for a winter night. The miso and bouillon paste create a tasty broth that comes together in minutes. Spinach (or any green of choice) adds color and nutrients, while mushrooms add a nice chewy texture and earthy flavor. 

*Note that this is not a low sodium item. Most of the sodium comes from the bouillon. To reduce the sodium content, replace bouillon paste with miso. It will still be very flavorful with about half the sodium content. 

Serves:
4 servings
Total Time:
45 minutes
Prep Time:
30 minutes
Cook Time:
15 minutes

Ingredients


Dried_Mushrooms - ½ cup shiitake or other mushrooms(optional) Rice_Noodles - 8 oz Water - 10 cups, divided Miso_Paste - 4 teaspoons white miso paste Better_Than_Bouillon - 4 teaspoons, chicken or vegetable flavored Spinach - 1 cup frozen or 4 cups fresh Tofu - 1 package, extra firm

Instructions

Step 1
In a large bowl or small pot, pour 2 cups boiling water over the dried mushrooms. Weight the mushrooms down with a ramekin or small bowl so they are submerged. Soak for 30 minutes, then strain and discard the water.
Step 2
Meanwhile, Cook the rice noodles according to package instructions.
Step 3
Dice the tofu into ½” cubes.
Step 4
Add 8 cups of water and the miso and bouillon pastes to a pot and bring to a simmer. With a fork or whisk, break up the paste so it is fully dissolved.
Step 5
Add the spinach and allow it to defrost in the pot of broth. If using fresh spinach, add in next step.
Step 6
Add the tofu, mushrooms, and noodles and simmer 1 minute just to heat through. Enjoy!

Notes

Miso is a fermented soybean paste that is a staple to Japanese cuisine. It has a rich umami flavor. In the United States, miso is widely available in red and white varieties, but in Japan there are over 1,000 types! 

You can find miso in the vegetarian section of many grocery stores (refrigerated). It keeps for a year in the fridge because it is a fermented food. 

Looking for other ways to use your miso paste? It is delicious in salad dressing. Try this recipe HERE. 

 

 

Nutrition Information

Calories:
405 Calories
Fat:
9
Saturated Fat:
1
Carbohydrates:
Net Carb: 60
Dietary Fiber:
3.5
Protein:
21.5
Sodium:
1040

Dietary Restrictions

Vegetarian