20-Minute Low-Fat Detox Bok Choy Miso Noodle Soup
Serves 8
10 mins prep
10 mins cook
20 mins total
20 minutes and 7 ingredients to a miso noodle soup perfect for a cold night, quick dinner or comfort for the nasty cold. Full of greens, protein and detoxifying properties to help give your health that extra boost!
Crispy Tofu option (need this in addition to tofu above):
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Soup:
Coarsely chop the bok choy. Set aside.
Thinly slice the portobello mushrooms. Set aside.
Cut tofu into cubes if using (follow crispy tofu instructions below if making it crispy). Set aside.
If your noodles are not already cooked, cook them according to package directions. If using the Shiratake noodles in water I used, then rinse them in a colander.
Mix the miso and 1/4 cup of the hot water in a small jar with a lid, use a tupperware or other container with a lid if you don't have a jar. Close the lid tight and shake well to dissolve the miso paste, you may need to use a fork to mash the chunks a bit.
Once mostly dissolved, add the rest of the tamari/soy sauce and Mirin. Close the lid tight and shake again.
Add the portobello mushrooms and the marinade to a pot and saute over medium heat for about 2 minutes, until the mushrooms begins to get soft.
Add the bok choy and the rest of the hot water to the pot, cover and cook for 3 minutes or until the bok choy gets soft.
Add tofu cubes if using (and not using the crispy tofu option).
At this point, you can add the noodles or you can keep the noodles separate and add them to the bowls when you serve. If using Shiratake noodles, they will not get soft and mushy so adding them to the pot is perfect. However many other noodles may get overcooked and soft (which I cannot stand) if added directly to the soup.
Serve hot in bowls! Add crispy tofu if using.
Crispy Tofu Option (can marinade the day before for optimal flavor):
Add 2 tablespoons of hot water and 2 tablespoons of miso paste in a jar or container with lid. Close the lid tight and shake well to dissolve the miso paste, you may need to use a fork again to mash the chunks a bit.
Once mostly dissolved, add 4 tablespoons of tamari/soy sauce and 4 tablespoons of Mirin. Close the lid tight and and shake again.
Cut tofu into cubes and put into a deep dish. Pour marinade over the top. Allow to sit overnight or for about 5-10 minutes if you are making it the day of.
Preheat oven to 450 F (230 C).
Transfer marinated tofu cubes onto a parchment lined cookie sheet. I use a slotted spoon to do this. You can save the extra marinade to add to the soup if you want to add more flavor.
Bake for 25 minutes, or until tofu is nice and crisp.
