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Japanese Miso Turmeric Ginger Noodle Soup with Bok Choy
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Course Soup
Cuisine Japanese
Servings 4 people

Equipment

  • Large pot
  • Small bowl
  • Whisk
  • Knife

Ingredients
  

  • 8 ounces soba noodles
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 1 tablespoon fresh turmeric, grated
  • 6 cups vegetable broth
  • 3 tablespoons white miso paste
  • 4 baby bok choy, halved lengthwise
  • 2 green onions, thinly sliced (for garnish)
  • 1 teaspoon sesame seeds (for garnish)

Instructions
 

  • Bring a large pot of water to a boil and cook the soba noodles according to package directions. Drain and set aside.
  • Heat the sesame oil in the same pot over medium heat. Add the garlic, ginger, and turmeric. Stir for 1 minute until fragrant.
  • Pour in the vegetable broth and bring to a gentle simmer. Cook for 5 minutes to let the flavors blend.
  • Add the halved bok choy to the pot and simmer for 3 minutes until the stems soften slightly but the leaves remain bright.
  • Place the miso paste in a small bowl. Ladle about 1 cup of hot broth into the bowl and whisk until smooth. Stir the mixture back into the pot.
  • Divide the cooked noodles among four bowls. Ladle the broth and bok choy over the noodles.
  • Top each bowl with sliced green onions and sesame seeds before serving.

Notes

Dissolve the miso off the heat to keep its flavor bright. If the broth tastes too mild, add a small splash of tamari. Leftovers store well in the fridge for two days. Reheat gently on the stove and add a little extra broth if the noodles absorb too much liquid.
Course: Soup
Cuisine: Japanese
Equipment: Large pot, Small bowl, Whisk, Knife