Best 2 Ginger Miso Soup With Noodles Recipes

Indulge in a symphony of flavors with our delectable Ginger Miso Soup with Noodles, a culinary journey that tantalizes the taste buds and warms the soul. This nourishing soup, infused with the zesty kick of ginger and the umami richness of miso, presents a harmonious blend of textures and flavors. The addition of tender noodles, crisp vegetables, and an array of optional toppings elevates this simple soup into a hearty and satisfying meal. Discover the art of crafting this flavorful broth, brimming with umami and complemented by a medley of textures and flavors.

Let's cook with our recipes!

BUCKWHEAT NOODLES WITH GINGER AND MISO

Buckwheat Noodles With Ginger and Miso image

Buckwheat noodles are often served cold in Japan and Korea, and are especially welcome during hot weather. To appreciate buckwheat's delicious nutty flavor, look 100% buckwheat noodles in Asian groceries. The bright, gingery dressing needs a little spiciness, so use a good pinch of cayenne or other hot pepper. This version is meant to be a small first-course salad. Add slices of grilled chicken to make it more of a meal.

Provided by David Tanis

Categories dinner, lunch, pastas

Time 25m

Yield 4 small servings

Number Of Ingredients 14

Ingredients

3 tablespoons red miso
1 2-inch piece ginger, finely grated
2 teaspoons sugar
1/8 teaspoon cayenne
2 tablespoons mirin
1 tablespoon soy sauce
2 tablespoons lime juice, plus lime wedges for serving
1 3-inch piece daikon radish, coarsely grated
8 ounces buckwheat noodles
6 small red radishes, thinly sliced
1/4 cup radish sprouts, trimmed
1/4 cup thinly sliced cucumber
Salt
A few shiso leaves, for garnish

Steps:

Make the dressing: Put miso, ginger, sugar, cayenne, mirin, soy sauce and lime juice in a small bowl. Mix together, and stir in grated daikon radish. Set aside.
Boil the noodles in abundant salted water until cooked but still firm. Drain and rinse well with cold water. Blot dry.
Divide noodles among four small bowls. Top with radish, radish sprouts and cucumber slices. Sprinkle lightly with salt. Garnish with torn or chopped shiso leaves. Serve with dressing and lime wedges on the side.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 1 gram, Carbohydrate 55 grams, Fat 1 gram, Fiber 3 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 1165 milligrams, Sugar 5 grams

FIVE-INGREDIENT CREAMY MISO PASTA

Five-Ingredient Creamy Miso Pasta image

This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you'll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it's worth using if you have it on hand.

Provided by Alexa Weibel

Categories dinner, quick, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

Kosher salt
16 ounces spaghetti, linguine or bucatini
6 tablespoons unsalted butter
3 tablespoons white (or red) miso
4 ounces Parmesan, finely grated (1 packed cup)
Kizami nori, furikake or thinly sliced seaweed snacks, for garnish (optional)

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
Divide among shallow bowls and sprinkle with nori or furikake, if using.

Tips:

Fresh ginger is essential for the best flavor in this soup. If you only have ground ginger, use half the amount.
Miso paste comes in different varieties, each with its own unique flavor. For this recipe, a light or white miso paste is recommended.
To make the soup vegan, use vegetable broth instead of chicken broth and omit the egg.
For a heartier soup, add some cooked chicken, tofu, or vegetables.
Serve the soup immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

This ginger miso soup with noodles is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. The combination of ginger, miso, and noodles creates a flavorful and satisfying soup that is sure to please everyone at the table.