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
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
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.
Divide the miso broth between two bowls. Divide the noodles and bok choy, the cubed tofu, and the glazed chanterelles evenly between the two bowls. Top with scallions, a squeeze of lime and Sriracha.