I don’t know why I do this to myself — cook over a hot stove when it’s 90 degrees outside! I actually planned on making a nice, light summer salad, but the produce at the market made a different call on my behalf.
And then I found these mung bean noodles which I knew would be perfect in a miso soup. If you can’t find them, rice noodles will work just as well.
And guess what? Not only is this simple to make (it’s ready in about 25 minutes), but it’s a super healthy soup, made with a bunch of clean ingredients. You can indulge absolutely guilt free!
1 pound baby or regular bok choy
1 pound shitake or cremini mushrooms
1 sweet onion
2 cups snow peas
3 cup bean sprouts
1/2 cup miso paste (I used a gluten free, chickpea-based miso)
8 cups water
2-3 ounces rice or mung bean noodles
2 tablespoons toasted sesame oil (or extra virgin olive oil)
1 thai chili (optional)
soy sauce (optional)
- Cut the mushrooms into 1/4 inch slices. Cut the onion in half and then slice into 1/4 inch half moons. Place the mushrooms and onions in a large soup pot with 8 cups of water and the oil. Bring to a boil, reduce heat to medium-low, cover and let cook for 5 minutes.
- Trim tough ends off bok choy and snow peas.
- Place miso paste in a bowl with about 3 tablespoons of water. Using a fork, mash the paste against the back of the bowl and alternate stirring until it becomes a thinner paste. I find doing this help the miso spread through the soup better without clumps.
- Turn the heat up to high. Add the miso, bean sprouts and rice or mung bean noodles to the pot and let boil for 3 minutes.
- Reduce the heat to medium-low and add the bok choy and snow peas. Push the vegetables down with a spoon to make sure they are fully submerged. Let cook 1 – 2 minutes until bok choy is bright green.
- Garnish with a few thinly sliced thai chilis (they are spicy hot, so leave out if desired). Adjust to taste with soy sauce if desired. Serve hot immediately.