Ginger Miso Noodle Soup
This is a quick and easy ginger miso noodle soup packed with udon noodles, tofu, bok choy, & a jammy egg. A healthy & delicious meal on the table in less than 30 minutes.
On a recent rainy day, I threw this tasty ginger miso noodle soup together for my kids’ lunch. I sauteed some garlic, ginger, and bok choy together in toasted sesame oil before simmering them in some ginger miso broth along with some udon noodles, and tofu. I served the soup topped with a jammy soft-boiled egg, toasted sesame seeds, and green onions. The kids devoured every last bite and deemed this Asian noodle soup delicious and blog-worthy.
How to Make Ginger Miso Noodle Soup
Heat an inch of water in a small saucepan over medium-high heat until boiling. Add the eggs, reduce the heat to medium, and cover with a lid. Let the eggs cook for 6 minutes then remove it from the stove and immediately transfer the eggs to a bowl of ice water; set aside until needed. Side Note: if you are using a larger-sized egg, cook for 6 minutes & 30 seconds.
Heat the toasted sesame oil in a large saucepan over medium-high heat. Add the white portion of the green onion, garlic, ginger, and bok choy then cook, stirring constantly, for 1 minute.
Add the ginger miso broth along with the udon noodles, tofu, soy sauce, and sriracha then simmer for 5-7 minutes, or until bok choy is wilted and the noodles are tender. Taste & re-season if needed.
Ladle soup evenly into two bowls then carefully peel the soft-boiled eggs, slice them in half and place one or two halves in each bowl, to taste. Sprinkle with black toasted sesame seeds and the green portion of the green onions. Serve with extra soy sauce & sriracha on the side. Enjoy.
Equipment
Ingredients
- 2 eggs
- 2 tsp toasted sesame oil
- 1 green onion, sliced & white & green portions separated, divided
- 1 large clove of garlic, minced
- 1 tsp ginger paste **Or fresh ginger, grated
- 1 baby bok choy, halved lengthwise
- 4 cups ginger miso broth **My kids love the Trader Joe's version
- 1 (7.34 oz packet) precooked udon noodles **Seasoning packet discarded if there is one
- ½ cup tofu, diced
- 1-2 tsp soy sauce, to taste
- ½-1 tsp sriracha, to taste
- Toasted black sesame seeds, optional
Instructions
- Heat an inch of water in a small saucepan over medium-high heat until boiling. Add the eggs, reduce the heat to medium, and cover with a lid. Let the eggs cook for 6 minutes then remove it from the stove and immediately transfer the eggs to a bowl of ice water; set aside until needed. Side Note: if you are using a larger-sized egg, cook for 6 minutes & 30 seconds.
- Heat the toasted sesame oil in a large saucepan over medium-high heat. Add the white portion of the green onion, garlic, ginger, and bok choy then cook, stirring constantly, for 1 minute.
- Add the ginger miso broth along with the udon noodles, tofu, soy sauce, and sriracha then simmer for 5-7 minutes, or until bok choy is wilted and the noodles are tender. Taste & re-season if needed.
- Ladle soup evenly into two bowls then carefully peel the soft-boiled eggs, slice them in half and place one or two halves in each bowl, to taste. Sprinkle with black toasted sesame seeds and the green portion of the green onions. Serve with extra soy sauce & sriracha on the side. Enjoy.
Looks very good Pam. I often see Asian noodle soups on TV and think “I need to make that” but I haven’t yet. I really like how you can just throw together these meals from items in the fridge.
I love bok choy! This looks delightful.
Love Asian soups and your recipe looks extra special/
Hi Pam, this soup is delicious. A great soup that is healthy, satisfying and soulful. Looks like a great go-to meal especially, during a busy week.
Velva
Nice, simple, flavorful — just perfect. Love soup, and this one is terrific. I’ve been using ginger paste more and more lately instead of grating ginger root. Just easier. 🙂 Anyway, good stuff — thanks.