Sunday, 22 March 2015

White Miso Sriracha Soup

This soup is insane good. All morning I've been craving something salty and savoury, so I went out on a mission to gather some ingredients to formulate something that was just that. Behold, this beautiful soup. It hit the spot and will be another recipe I make again and again. Additionally, it's vegan! If you're not vegan and feel like adding an extra je-ne-sais-quoi to it, a poached egg on top would do the trick.

This is my first time making anything with miso. If you don't know what miso is, it is a fermented soy bean paste that is used as a traditional seasoning in Japan. It's very salty and packed with flavour, so a tiny amount goes a long way. There are various kinds, but I bought a more mild version; white miso. You can also used it in stir-frys, marinades and (surprisingly) salad dressings.

2 tbsp olive oil (or sesame if you have it)
2 tbsp sriracha
1/2 white onion, diced
1 tomato, diced
1 inch ginger, grated or diced
5 cloves of garlic, minced
1 tbsp diced lemongrass
1 tsp garlic powder
2 cups water
4 cups of vegetable broth
1 tbsp soy sauce
1 tbsp white miso
3 pkgs ramen noodles (I literally used 3 packs of mr. noodles- just discard the soup mix)
1/2 cup chopped green onions
1/2 cup cilantro

1. Heat oil and sriracha in a large pot on medium heat. Add the onions and tomato and sauté for 4 min.
2. Add the ginger, garlic, lemongrass and garlic powder, stir well and cook until fragrant; about 2 min.
3. Add the water and transfer the mixture to a blender and pulse until smooth. Transfer back to the pot.
4. Add the broth and miso, then simmer for 10 minutes, stirring occasionally.
5. Add the noodles and cook for an additional 2-3 minutes, or until the noodles are soft. Stir in the green onions.
6. Serve hot and sprinkle cilantro atop each bowl. :) Add more sriracha if you like it on the spicier side.

*Note: if you are adding a poached egg, place it on top of the finished bowl and slice open to incorporate the yolk into the soup.

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