Miso Mushroom Noodle Soup
By Recipes Worth Cooking Test Kitchen

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Difficulty: Easy
Cuisine: Japanese-inspired

Description:
A quick miso noodle soup with mushrooms, greens, tofu, ginger, and scallions for a comforting fermented-umami dinner.

Ingredients:
- 2.00 Clove garlic
- 4.00 Cup baby spinach
- 3.00 Tablespoon white miso
- 0.50 Cup scallions
- 1.00 Tablespoon ginger
- 1.00 Tablespoon neutral oil
- 5.00 Cup vegetable broth
- 12.00 Ounce mushrooms
- 14.00 Ounce tofu
- 8.00 Ounce noodles

Instructions:
<ol><li>Warm oil in a soup pot over medium-high heat. Add mushrooms and cook for 6 minutes, until browned at the edges.</li><li>Stir in garlic and ginger for 30 seconds.</li><li>Add broth and bring to a simmer.</li><li>Whisk miso with 1/2 cup hot broth in a small bowl, then stir it back into the pot off the boil.</li><li>Add tofu, cooked noodles, and spinach. Warm gently until the spinach wilts.</li><li>Serve with scallions and extra black pepper.</li></ol>

Notes:
<ul><li>Do not boil the soup hard after adding miso.</li><li>Cook noodles separately if you expect leftovers.</li><li>A mix of shiitake and cremini mushrooms gives the broth more depth.</li></ul>

Source: https://recipesworthcooking.com/miso-mushroom-noodle-soup/export/