Mushroom Miso Noodle Soup

Name: Mushroom Miso Noodle Soup
Ingredients: 4 tsp Best of the Bone Miso Bone Broth; 4 cups water; 2 tablespoons miso paste (white or yellow miso works best for a lighter flavour); 100g vermicelli noodles; 200g mushrooms (shiitake, cremini, or a mix), sliced; 1 tablespoon sesame oil (or olive oil); 1 small onion, thinly sliced; 2 garlic cloves, minced; 1-inch piece of ginger, grated; 1 tablespoon soy sauce or tamari; 1 tablespoon rice vinegar; 1 teaspoon sesame seeds (optional, for garnish); 1/2 cup chopped green onions (scallions), for garnish; 1/4 cup bok choy or spinach (optional, for extra greens)

bestofthebone.com

This delicious and hearty miso mushroom noodle soup is made with Best of the Bone Miso Bone Broth! The rich umami flavour of the miso, the earthy mushrooms, and the savoury depth of bone broth come...

View full recipe on bestofthebone.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bestofthebone.com.

Share this recipe:

Ingredients

4 tsp Best of the Bone Miso Bone Broth
4 cups water
2 tablespoons miso paste (white or yellow miso works best for a lighter flavour)
100g vermicelli noodles
200g mushrooms (shiitake, cremini, or a mix), sliced
1 tablespoon sesame oil (or olive oil)
1 small onion, thinly sliced
2 garlic cloves, minced
1-inch piece of ginger, grated
1 tablespoon soy sauce or tamari
1 tablespoon rice vinegar
1 teaspoon sesame seeds (optional, for garnish)
1/2 cup chopped green onions (scallions), for garnish
1/4 cup bok choy or spinach (optional, for extra greens)