Generally my soups take an hour or so to prepare, but this one is as instant as a healthy soup can be, making it ideal for when you need to eat right away, or just don’t have a lot of time to cook.
Veggie Miso Noodle Soup
Preparation time: about 12 minutes. Makes 2 servings.
3 cups pure water
One serving of King Soba noodles (today I used the Pumpkin, Ginger and Rice noodles)
2 Packets of King Soba mighty Miso soup (Any flavour)
2 Carrots (Optional)
Broccoli (about one crown with stem, cut up)
Spinach or Chard leaves (about 1.5 cup chopped into big pieces)
Small piece of ginger, chopped finely (mine was about 1 inch round by 1/3 inch tall)
2/3 cup frozen corn
1 piece of Nori (seaweed) and some Wakami (optional)
Directions: Put the water in a pot and turn the element to high. While the water is warming, cut up your veggies in the order they appear in the ingredient list. When the water is almost boiling, break the soba noodles into thirds and add them to the water, stirring them around so they don’t stick. Then add the veggies in the order above, cutting one, adding it, and then moving to cut up the next.
By the time you’ve added the corn it’ll almost be ready. Once the noodles and all veggies are soft, turn the element off. Add the miso packets and seaweed (tear the nori into smaller pieces first – do this with dry hands over a dry surface. If you try to do it over the steaming pot it is much harder.) Stir and cover for 2 minutes.
I use these 2 minutes to wash my cutting board and knife, so there’s very little clean-up.
If you want to experiment with other ingredients, get creative. Green onions are excellent with the ginger for added immune support. I used to crack an egg or two into a similar soup when I was eating them for more protien, so you might try that and see how you like it. You could also add tofu if your body likes soy.
- If you have ideas or comments, please leave them below. Enjoy!