Ginger Miso Noodle Soup

This is a quick and easy ginger miso noodle soup packed with udon noodles, tofu, bok choy, and 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 served the soup topped with a jammy soft-boiled egg, toasted sesame seeds, and green onions, and paired it with a loaded Asian salad. The kids devoured every last bite and deemed this Asian noodle soup delicious and blog-worthy.

Ginger Miso Noodle Soup

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
• Spicy chili crisp

How to Make Ginger Miso Noodle Soup

Heat 1 inch of water in a small saucepan over medium-high heat until it’s boiling. Add the eggs, reduce the heat to medium, and cover with a lid. Let the eggs cook for 6 minutes, then remove them 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. 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.

Carefully peel the soft-boiled eggs and slice them in half. Add one or two halves to each bowl, to taste.

Sprinkle with black toasted sesame seeds and the green portion of the green onions.

Serve with extra soy sauce & spicy chili crisp on the side. Enjoy.