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.