Black Garlic Ginger Miso Noodle Soup.
Makes a single serving
Mushroom of choice
Vegetables for soup:
Noodle of choice (I like vermicelli or buckwheat)
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.