Mighty Miso Soup

My husband and I love Miso Soup, and it’s crazy good for you.  This picture below is from my 30th birthday weekend in January when we snuck away to The Cliff Lodge and Spa at Snowbird.  After a day of skiing, snowboarding, hot tubs & massages we headed to the rooftop and had a warm dinner at The Aerie Restaurant.  Their Miso Soup hit the spot.  I wanted to figure out how to make my own, and it was actually really easy.  Sometimes I leave out the noodles and/or the tofu if I don’t feel like it, and it’s great either way.  You can leave out the bok choy and/or shrooms as well if you’re not feeling those.

6 cups vegetable stock (or water)
1 carrot (diced)
3 bok choy leaves (diced greens and white parts)
3 TBS Wakame
2 scallions; thinly sliced
Mushrooms rubbed down, stems off & chopped super small

1/2 block extra firm tofu, pat dry with towels & cubed
4 TBS Red Miso
1 handful (package) rice noodles

Soak wakame in cold water for 10 minutes
Cook noodles as directed, but a minute or two early (al dente)
Drain and rinse under cold water to stop the cooking process; set aside
Bring stock (or water) to a simmer
Add carrots and cook until tender, about 10 minutes
Add the bok choy and cook another 5 minutes
Add wakame and simmer for another minute or two
Add the scallions and mushrooms and simmer for another minute
Remove pot from the heat source (because boiling will diminish the health benefits of the mighty miso!)
Take out some broth and mix the miso into the broth, removing chunks
Pour miso mixture into soup
Add the noodles and tofu and serve immediately