One of my favorite things about going to Japanese restaurants when I lived in Vancouver was the free miso soup that would come with every sushi order. I literally would pay $6.00 plus tip for 18 pieces of sushi, free miso soup, and sometimes even a salad. Life was GOOD. But since i’ve left Vancouver to live in Toronto, the sushi standards just aren’t… as high here. But the bills are twice as high. It’s awful.
Anyway i’ve been missing my miso soup LOTS, so I decided I would take matters into my own hands and make some myself. Obviously I didn’t actually make the miso… I went to the store and bought a massive package of it (which I still have 95% of it left and don’t know what to do with it. Totally worth it for this soup though). Although miso definitely is quite high in sodium, I think the addition of noodles and mushroom to this soup make it a bit less salty than plain miso soup at a sushi joint.
I brought this soup for my lunch for the week, but wasn’t thinking straight when I packed it all up – unfortunately I put both the soup and the noodles in the same container and brought that to work. When I opened it up the next day, almost ALL of the soup had been soaked into the noodles!! When I heated it up it became a bit more liquid-y, but I would suggest even bringing one container with the soup, and the second with the noodles. Yes, yes I know that is a lot of containers, but TOTALLY worth it. Because this soup is so delicious.
- 2 tablespoons sesame oil
- 1 large leek sliced (remove the hard bits at the top)
- 2 teaspoons grated ginger
- 2 cups sliced mushrooms
- 5 green onions, sliced
- 2 L vegetable broth
- 1 package no egg/chow mien noodles
- 3 tablespoons miso paste
- 15-20 shrimps, de veined and de shelled
- freshly ground black pepper
- On Top
- Green onions
- Thai basil leaves
- Heat up the sesame oil in a large pot. Add in the ginger, leeks, green onion, and mushrooms. Saute for 5 minutes
- Add in the vegetable broth and bring to a boil. Bring the heat down to a simmer and add the miso paste. Stir until completely broken up
- Add the noodles carefully, and let cook for 1-2 minutes.
- Finally, add the shrimp and boil until they are pink and cooked through.
- Serve in bowls (or containers), and top with green onion and basil