Ginger Miso Noodle Soup with Tofu

Ginger Miso Noodle Soup with Tofu. A light ginger-and-miso broth with tofu, noodles and bok choy. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.

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A bowl built in layers

Ginger and garlic first infuse a light vegetable broth. Tofu warms in that liquid while bok-choy stems soften; leaves need much less time and go in late.

The base is a working formulation. Rice noodles can absorb broth at very different rates, so the four-bowl balance needs testing.

Read the noodle package

The six ounces are dry rice noodles, not a cooked volume. Some brands need a brief soak rather than direct simmering; follow package timing and record what works in the recipe trial.

Use firm tofu drained and cubed. Silken tofu will not hold the same visible cubes in the photograph or soup.

Ingredients for 4 bowls

Step-by-step method

1. Bring 5 cups broth, 2 tbsp sliced ginger and two chopped garlic cloves to a gentle simmer. Cook about eight minutes to infuse.
2. Add 12 oz cubed firm tofu and the chopped bok-choy stems. Simmer approximately five minutes, then add 6 oz rice noodles according to package timing; add leaves near the end until wilted.
3. Turn heat off. Whisk 3 tbsp white miso with a ladle of hot broth in a small bowl, then stir it back into the pot with 1 tbsp rice vinegar. Avoid a hard boil after miso goes in.
4. Divide noodle, tofu and greens among four bowls, ladle over broth and finish with two sliced scallions. Check actual noodle absorption and broth volume in a kitchen trial.

Stagger the greens

Bok-choy stems are thicker than their leaves. Add stems with tofu, then let the leaves wilt just before finishing.

A rolling boil at this stage can make tofu break up and leaves lose their color. Gentle simmering is sufficient.

Dissolve miso off heat

White miso is whisked separately with a little hot broth so it does not remain in salty clumps. Stir it back only after the pot is off the burner.

Taste before extra salt; miso and commercial broth vary. Rice vinegar is measured for a final bright note, not a fermented-sour soup.

Serve and keep

Distribute solids among four bowls before ladling in liquid. If it is stored, noodles will continue absorbing broth; record whether separate storage improves next-day texture.

Cool and refrigerate leftovers promptly. Check all packaged ingredients before any vegan or gluten-free label is attached.

Soup questions

Can I use silken tofu?

It will not hold the proposed half-inch cubes.

When is the miso added?

After the pot is taken off heat, diluted with hot broth first.

Why add bok choy in two parts?

The stems need more heat than the leaves.

Further reading and related Chefly recipes: For the Love of Cooking ginger miso noodle soup. These are relevant references and other dishes, not evidence that this proposed formula was tested.

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Ginger Miso Noodle Soup with Tofu. Category: Soups. 4 bowls. Prep approximately 15 minutes; cooking approximately 20 minutes; additional cooling/chilling approximately 0 minutes; total approximately 35 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.

Ingredients: 5 cups Low-sodium vegetable broth; 2 tablespoons Fresh ginger, thinly sliced; 2 cloves Garlic, finely chopped; 12 ounces Firm tofu, drained and cubed; 6 ounces Dry rice noodles; 2 heads Baby bok choy, chopped; 3 tablespoons White miso paste; 1 tablespoon Rice vinegar; 2 scallions Scallions, thinly sliced.

Instructions: Bring 5 cups broth, 2 tbsp sliced ginger and two chopped garlic cloves to a gentle simmer. Cook about eight minutes to infuse. Add 12 oz cubed firm tofu and the chopped bok-choy stems. Simmer approximately five minutes, then add 6 oz rice noodles according to package timing; add leaves near the end until wilted. Turn heat off. Whisk 3 tbsp white miso with a ladle of hot broth in a small bowl, then stir it back into the pot with 1 tbsp rice vinegar. Avoid a hard boil after miso goes in. Divide noodle, tofu and greens among four bowls, ladle over broth and finish with two sliced scallions. Check actual noodle absorption and broth volume in a kitchen trial.

Allergens: Soy; Check miso, broth and noodle labels. Review packaged ingredients and cross-contact before serving.

Ginger Miso Noodle Soup with Tofu

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• Author: Leo Bennett
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Four bowls of ginger miso soup with tofu, rice noodles and bok choy.

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Ingredients

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• 5 cups Low-sodium vegetable broth
• 2 tablespoons Fresh ginger, thinly sliced
• 2 cloves Garlic, finely chopped
• 12 ounces Firm tofu, drained and cubed
• 6 ounces Dry rice noodles
• 2 heads Baby bok choy, chopped
• 3 tablespoons White miso paste
• 1 tablespoon Rice vinegar
• 2 scallions Scallions, thinly sliced

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Instructions

1. Bring 5 cups broth, 2 tbsp sliced ginger and two chopped garlic cloves to a gentle simmer. Cook about eight minutes to infuse.
2. Add 12 oz cubed firm tofu and the chopped bok-choy stems. Simmer approximately five minutes, then add 6 oz rice noodles according to package timing; add leaves near the end until wilted.
3. Turn heat off. Whisk 3 tbsp white miso with a ladle of hot broth in a small bowl, then stir it back into the pot with 1 tbsp rice vinegar. Avoid a hard boil after miso goes in.
4. Divide noodle, tofu and greens among four bowls, ladle over broth and finish with two sliced scallions. Check actual noodle absorption and broth volume in a kitchen trial.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Untested estimate: noodle package directions and bok-choy stem thickness may change the simmer.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soups

Nutrition

• Serving Size: One quarter of noodles and broth