Spicy Miso Noodle Soup with Mushrooms & Broccoli
Spicy Miso Noodle Soup with Mushrooms & Broccoli. Little bit of Asian flare to kick off the week. And this ramen style soup is packed with Asian noodles, veggies, and spice. There’s mushrooms, broccoli, and bok choy in a spicy broth and topped with scallions and sesame seeds. The flavors are absolutely delicious and it’s super fun to make monday a little less depressing !!
A little something different for tonight…a ramen inspired soup. I’ve never been a huge ramen fan if I am being completely honest, but do it up homemade and, well, I’m sold. And this one is super good and loaded with veggies which, you guys know, is exactly what i’m all about.
Asian noodles in a spicy chili flake broth surrounded by mushrooms, broccoli, and bok choy. Now that’s a veggie combo I can get behind. Topped with more spicy chili flakes if you’re into the spice plus scallions and sesame seeds. It’s such a delicious and unique warm your bone kind of Monday night soup. Highly recommend for a comfy, cozy weeknight dinner….that is definitely better than the packet or take out. Because everything is better homemade.
Anyway, I am super happy Monday is over. I was having major scaries both yesterday and today. I’m not sure if tomorrow is going to be any better in the scaries department, but hey…at least it isn’t Monday. So cheers to the start of another week and another week closer to the better weather days. Because you know i’m counting down to May !!
Ingredients
2 tablespoons olive oil
7 ounces shiitake mushrooms; thinly sliced
1/4 cup sliced scallions + more for topping
salt and pepper
1 large garlic clove; minced
1 inch piece ginger; minced
4 tablespoons soy sauce; divided
1/4 cup miso
2 tablespoons sesame oil
3 sheets seaweed; broken into pieces
1 cup water
2 quarts chicken stock
3 baby bok choys; trimmed and sliced
2 small heads broccoli; cut into florets
12 ounces asian noodles
2 tablespoons toasted sesame seeds
crisp chili oil for serving
Directions
In a large stock pot, heat the olive oil. Add the mushrooms and scallions. Season with salt and pepper. Cook stirring occasionally for 3 - 5 minutes. Add the garlic and ginger. Stir for another minute. Add the miso, soy sauce, and water. Cook over medium heat, stirring constantly, until the miso is absorbed. About 5 minutes.
Add the chicken broth and sesame oil. Bring to a boil then simmer over low heat for about 10 minutes. Add the seaweed, bok choy, and broccoli. Cook for another 5 - 10 minutes.
Cook the noodles. Add to the pot with the vegetables. Drizzle with additional sesame oil. Serve topped with additional scallions, toasted sesame seeds, and crisp chili oil.
