This is a great, super-simple soup base, and you can throw anything in that you like! You can also use red or brown miso for a stronger flavor (white miso is the most mild).
Miso Soup with Udon Noodles [Vegan]
- 8 cups water
- 6 tablespoons white miso
- 1 bunch baby bok choi (or pak choi), sliced thinly (you can include both stalks and leaves)
- 4 scallions, sliced thinly
- 1 14 ounce package firm or extra-firm tofu
- 20 ounces of udon noodles, prepared according to package directions
- 1 tablespoon sesame oil
- Asian hot sauce (like Sriracha, optional)
- White or black pepper, to taste
- Put your water in a large pot and bring to a boil, then reduce to a low simmer.
- Add in the miso, stirring until it is well dissolved (be sure not to boil the miso!).
- Add in the bok choi and scallions, and allow them to simmer and soften for approximately 10-15 minutes.
- While the vegetables simmer, chop your tofu into 1/2-inch cubes.
- After the bok choi stalks are sufficiently soft, add in you tofu and noodles, and stir in the sesame oil.
- Season to taste with pepper, and hot sauce, if desired.