Peanut Miso Noodle Soup: Tofu and rice noodles in a rich, nutty miso broth makes an intensely savoury comforting meal.
I have a feeling I’m probably butchering some traditional recipes here, so I apologise if adding peanut butter & noodles to miso soup is total sacrilege!
That said, whilst I make no claims of authenticity, it’s a flavour combination that is rich & savoury & super comforting on a cold night so I’m all for it.
Speaking of cold, what the eff is up with the weather right now!? Usually by mid-March it’s starting to feel like spring but last night I found myself trudging through a blizzard. Not cool weather, not cool.
I first made this between Christmas and New Year and it was the perfect antidote to the lurgy I (and just about everybody else!) was suffering.
This peanut miso noodle soup is the perfect mix of punchy flavour and comforting slurpy noodles. You can have it on the table in 15 minutes, and it tastes equally good re-heated.
Ideal when you’re ill and the thought of cooking anything more involved than toast is too much!
Peanut Miso Noodle Soup – Recipe Notes
- The less subtle flavour of red miso works better than white miso in this recipe. It’s not always labelled as ‘red’ but if you’re in the UK, I like Yutaka miso paste.
- Traditionally, miso paste is added at the very end, but I found it’s easier to mix in if it’s added earlier
- If you don’t have broccoli to hand, try asparagus, peas or kale
- The recipe calls for a hand blender to combine the peanut butter into the broth. If you don’t have one you can skip this step and give it a good whisk instead but you might find it doesn’t look quite as appealing!
- 1 small onion, diced
- 2 cloves garlic
- 500ml boiled water
- 75g peanut butter
- 2 tbsp miso paste
- 1 tbsp rice vinegar
- handful broccoli, chopped into small florets
- 150g tofu, diced
- 150g rice noodles
- handful spring onion, sliced
- Add the onion, garlic and water to a large pot. Bring to a gentle simmer and cook for a few minutes until the onion has softened.
- Stir in the peanut butter, miso paste and rice vinegar. Using a hand blender, gently blend to combine the ingredients.
- Add the broccoli and cook for 3-4 minutes. Add the tofu and noodles and cook for a further 2-3 minutes until warmed through.
- Divide between two bowls and top with spring onion to serve.