Miso Ginger Noodle Soup
Rice vermicelli and bok choy in a vegetable broth with ginger, shiitake mushrooms and white miso. Stir in the miso off the heat so it keeps its flavor.
White miso is the mild, pale kind. A red miso works too, but use 30 g, since it is saltier. Rice vermicelli cooks in about 3 minutes and keeps soaking up broth as it sits, so have the bowls ready and serve right after the noodles turn tender. The miso goes in off the heat because boiling flattens its aroma; whisking it with a ladle of broth first stops it clumping in the pot.
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Ingredients
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Method
6 stepsRead it through once before you start the pan.
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Estimated from USDA FoodData Central, for the recipe as written.
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