Almond Miso Noodle Soup

Prep Time 10

Cook Time 15

Servings People

8-12 oz rice or soba noodles
1 tbsp olive oil
1 large bunch scallions, thinly sliced, dark green and light green/white parts separated
¾ tsp kosher salt divided
2 cloves garlic chopped
¼-½ tsp red pepper flakes
6 cups water
4 cups thinly sliced or chopped veggies mushrooms, broccoli, bell pepper, cabbage, carrot, squash, etc
2 inch piece kombu optional
2 tbsp grated ginger
1 tbsp soy sauce
¼ cup natural almond butter
2 tbsp mellow white miso paste
4-5 cups loosely packed spinach or chopped kale optional
1 tbsp lemon juice
4 boiled eggs optional
Feel free to skip the noodles for a lighter soup or use cooked rice instead. Cook more or less noodles depending on how noodly you want it!
You could also use tofu or edamame as your protein or in addition to the egg for extra protein - just add it in with the veggies. You could also use ground turkey or chicken or cubed chicken pieces see substitution section

Cook 10-12 oz noodles
Thinly slice 1 large bunch scallions, dark green and light green/white parts separated
Chop 2 cloves garlic
Thinly slice or chop 4 cups veggies (mushrooms, broccoli, bell pepper, cabbage, carrot, etc…)
Grate 2 tbsp ginger
Make the soup
Boil 4 eggs (optional)

Cook the noodles according to the package instructions. Drain and rinse under cold water and set aside.
In a large pot, add the oil, white and light green scallions, and ¼ teaspoon salt. Cook for 3 minutes, stirring occasionally, or until softened. Add the garlic and red pepper flakes and cook for about 30 seconds, stirring constantly.
Stir in the water, veggies, kombu (if using), ginger, soy sauce, and remaining ½ teaspoon salt. Cover and bring to a boil over high heat. Give it a stir, then reduce the heat to low/medium-low and simmer, covered, for 15 minutes. Remove from heat. Remove the kombu (if using).
Transfer 1 cup of broth to a blender along with the almond butter and miso paste and blend on high until smooth (make sure to allow steam to escape!). You could also do this with a fork and/or whisk in a bowl, but I find the blender creates a much smoother consistency. Stir it back into the pot along with the greens (if using) and lemon.
Ladle soup to a bowl and add your rice noodles. Top with the green parts of the scallions and a boiled egg (if using).

Substitutions:

To make vegan, skip the egg and use tofu or edamame for your protein.
To add meat, you can either cook ground meat in some oil with some salt before adding the onion (just remove it and then add it to your soup to serve. Or you could cube chicken breast or thigh and add it in with the veggies. The chicken cubes should be cooked after 10 minutes, but that depends on how big you cut them so make sure to check!
If using a starchy veggie like potato or winter squash, cut it nice super small so that it can cook in the 10 minutes.
To make nut-free, try using tahini in place of almond butter.
I imagine it would also taste great with peanut butter if you don’t have almond butter.

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Leftover boiled eggs will last for a week in the fridge.

Warm up leftover soup in the microwave or on the stove. You can add your cold rice noodles right in - the soup will warm them up. Top with scallions and egg or add in whatever protein you have.
You could also stir in some rice instead of rice noodles.