Ginger Miso Noodle Soup
Servings 2
Equipment
- Small Saucepan
- Large saucepan
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 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.