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Black Garlic Ginger Miso Noodle Soup.

Makes a single serving



Ingredients:


Broth:

Black garlic

Miso

Fresh ginger

Neutral oil

Sesame oil

Soy Sauce

Vegetable broth

Mushroom of choice


Vegetables for soup:

Bok choy

Carrot

Noodle of choice (I like vermicelli or buckwheat)


Toppings ideas:

Tofu

Egg

Watermelon radish

Snow peas

Bean sprouts

Chives

Cilantro

Sesame seeds


Feel free to customize this recipe with your favorite vegetables/protein.


Making the noodle soup:


Mince 1 small black garlic clove. Add neutral oil to a pan. Sauté black garlic in oil until fragrant on low heat.


Add chopped mushrooms and stir. Allow mushroom to absorb excess oil.


Combine about 1 tsp miso of choice with 5 TBSP water to dilute. Stir to combine.


Deglaze pan with the miso water.


Next add 2-3 TBSP of freshly grated ginger, 1 TBSP of soy sauce, and 1 tsp sesame oil. Allow to cook until it forms a paste. About 1-2 minutes.


Add 1/3 cup vegetable broth to paste. Allow to simmer for 10 minutes.


When there is 5 minutes left add carrots to the broth.


In a separate pan bring water to a boil and cook noodles for 4 minutes.


Add bok choy to broth and let soften for 1-2 minutes.


Pour broth and add noodles to a bowl.


Top with protein of choice, fresh vegetables, herbs, and sesame seeds.



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