Miso Noodle Soup | TENDING the TABLEMiso Noodle Soup | TENDING the TABLEMiso Noodle Soup | TENDING the TABLEI was a bit of a lazy bum before college. I never played sports or did anything athletic. I was on the equestrian team, and tried my hardest to convince myself and everyone else that that qualified as exercise. Then I moved across the country to a place where exercise is a way of life. In VT, scenic roads, wooded trails and mountain passes all beg to be explored. I started hiking more and signed up to lead outdoor orientation trips to incoming students. That’s when I met Anders.  Miso Noodle Soup | TENDING the TABLEMiso Noodle Soup | TENDING the TABLEMiso Noodle Soup | TENDING the TABLEAt the time, Anders’ life revolved around cross country skiing. He ate three bagels each morning for breakfast, trained twice a day and was gone every weekend at races. Getting to know Anders meant learning to love exercise. Now, years later, Anders and I hike, run, ski and bike together. He’s not a competitive athlete anymore and he doesn’t eat three bagels for breakfast every day. Instead we focus on enjoying the outdoors, striving to be as healthy, fit and strong as possible and eating wholesome, nourishing meals, like this noodle soup. Miso Noodle Soup | TENDING the TABLE

I LOVE noodle soup and this one is no exception. The chanterelles are fried until just crispy around the edges then drowned in a sweet and salty sauce spiked with ginger and garlic. Chanterelles are in season here, but if you can’t find them where you are, shitakes would also be good.

*Thank you to 99 Bikes for sponsoring this post. All opinions are my own. 

MISO NOODLE SOUP WITH TOFU, CHANTERELLES AND BOK CHOY

Serves 2

INGREDIENTS

6 oz. rice noodles

2 bunches bok choy, cut into quarters lengthwise

4 cups vegetable broth

1/4 cup miso

1 tablespoon molasses

2 1/2 tablespoons soy sauce

2 cloves garlic, crushed

1 inch piece fresh ginger, grated

1 teaspoon fish sauce (preferably sustainably harvested and produced…I like this one)

1 teaspoon red pepper flakes

1 1/2 tablespoons toasted sesame oil

12 oz. chanterelles, sliced

1 lb. tofu, cubed

minced scallions, lime wedges, and Sriracha for serving

PROCEDURE

Bring a large pot of water to a boil. Turn off the heat and add the noodles and bok choy. Set aside for 10-12 minutes until the noodles are tender but not gummy and the bok choy is bright green and wilted. Strain and rinse in cool water.

Meanwhile bring the vegetable broth to a boil. Whisk in the miso. cover and set aside.

To make the marinade, whisk together the molasses, soy sauce, garlic, ginger, fish sauce and red pepper flakes.

Heat the sesame oil in a large skillet over medium high heat. Add the chanterelles and cook, stirring occasionally until the mushrooms are crispy around the edges and cooked through. Pour the marinade over the mushrooms  and cook for a few minutes until the mixture coats the mushrooms and begins to thicken.

To assemble the soup, pour the miso broth into a bowl. Add half the noodles and bok choy, half of the cubed tofu, and half of the glazed chanterelles. Top with scallions, a squeeze of lime and Sriracha.