Thursday, December 24, 2009

ariel's making ... somen noodle soup

i have a major addiction to japanese noodle soup. it's amazing on cold winter nights, but i've also been known to eat it on hot sweltering summer days. to speed up the soup making process, i've created an instant noodle soup using stir-fry veggies and a miso base.

for this soup, i used:

1 bunch fresh organic mushrooms, chopped
2 organic green onions, chopped
1 organic carrot, chopped
2 bunches organic baby bok choy, chopped
1/2 head of oraganic napa cabbage, chopped
2 T. organic brown rice miso
1 T. organic olive oil
2 T. organic soy sauce
1 t. organic sesame oil
2 handfuls organic somen noddles

start by putting a pot of water on the stove to boil. then add the olive oil to a pan. when the oil is hot, throw in the onions and carrots. after about five minutes, add the greens and soy sauce and sesame oil. cook until tender but not overdone. it'll cook more when added to the soup.

once the water is boiling, add the miso and then add the noodles. cook until the noodles are ready ... about five minutes.

place your veggies in a bowl and top with broth and noodles. this soup is so delish and it's seriously almost too easy to prepare! be creative with different vegetables and soup bases. i'm sure there are tons of wonderful variations you could come up with.

happy slurping ;)




  1. My husband makes an udon noodle soup that is similar to this one... we crave it when the weather turns cooler.

  2. Just FYI: I've been told that you never want to boil miso, it kills all the beneficial bacteria and microbes that make it super healthy. Bring the soup to a simmer and add the miso then, and serve sooner rather than later. :} Looks like a delicious soup!