I’ve been all about the comfort foods lately. In this scary time, all I can do is stay in my kitchen and cook my time away. So here we have it, my Ginger Miso Noodle Soup with Sriracha Roasted Mushrooms. I love that the mushrooms are roasted separately here. The challenge for me when it comes to developing soup recipes is not necessarily flavor, but texture. Roasting the mushrooms in the oven while the broth simmers is the perfect way to build another layer.
I am super grateful for instant cart for delivering my groceries so I didn’t even need to go outside! I know were allowed, but if I can avoid waiting in crazy lines and being in a room with 10+ people, you can bet I will. My shopper got everything I asked for AND added chocolate chips and butter to my order so I can try those crinkled cookies that are trending so hard on instagram. Anyway, back to the Ginger Miso Noodle Soup. Make sure you are using high quality miso here, it really does make a difference. Here’s the one I use:
Is savory, ginger-y, comforting and EASY. I will definitely be making this on repeat in the weeks to come. I love a miso based soup because miso stores in the fridge for so long. It’s super convenient to keep miso in the fridge at all times, its one of my favorite ingredients for adding a savory, yet tangy punch.
This recipe is:
If you like this ginger miso noodle soup recipe, be sure to try some of my other soups!
Ginger Miso Noodle Soup with Sriracha Mushrooms
This ginger miso noodle soup is savory, tangy and easy to make.
- FOR MUSHROOMS
- 6 oz mushrooms, halved
- 2 T sriracha
- 1 T honey
- 1 T sesame oil
- FOR SOUP
- 1 onion, sliced
- 2 T ginger, grated
- 3 garlic cloves, minced
- 4 cups water
- 2 T soy sauce
- 1/2 cup high quality miso paste
- 1oz dried shittake
- 2 carrots, sliced
- 2 T rice vinegar
- 3 cups baby spinach
- FOR ASSEMBLY
- toasted sesame seeds, for garnish
- 4 oz cooked noodles, I like soba
- Step 1 Start by tossing the mushrooms, sriracha, honey and sesame oil in a bowl until evenly coated. Roast on a lined sheet pan in a 400F oven for 10 minutes.
- Step 2 Meanwhile, combine all the soup ingredients EXCEPT the spinach in a pot and simmer for 20 minutes. Do not over boil or let this go too long. Add the spinach for the last 2 minutes of cooking.
- Step 3 To assemble, divide the noodles into four serving bowls. Top with the broth, sprinkle with sesame seeds and serve.