Wednesday, May 1, 2013

Miso Noodle Soup

Also known as the easiest--and healthiest--version of ramen noodles you'll ever eat, I made this meal last week when I was in a serious time crunch and had some snow peas starting to go soft in the crisper. I currently work as a Learning Specialist at one of the top art and design schools, and I guess finals fever got to my head when my mind paired "easy" and "quick" with "ramen noodles." However, rather than using actual ramen noodles for this dish, I used ramen-style noodles, which I got in the Asian aisle at my local market. In addition to helping me create a more sound food blog entry, choosing ramen-style noodles over ramen soup packets also allows me to make my own seasoning without all the sodium--and without wasting a flavor packet. Also, while you could make this soup using any stock you have available, I opted to use miso paste as it's easy to find at most grocery stores, it's super affordable, and it's versatile, meaning I'm sure I'll find a use for it in a number of other dishes.

1 package ramen-style noodles
1 shallot, diced
3-4 cloves garlic, minced
mushrooms, sliced
snow peas
miso soybean paste

In a large pot, bring about 4 cups of water to a boil. Stir in the miso paste--I just followed the directions on the back of the package and adjusted it according to my own miso tastes. I also added a dash of mushroom base and soy sauce for added flavor depth. Next, add the onion, garlic, and snow peas and allow to cook for 3-4 minutes. Then add the noodles and mushrooms and remove from heat. Allow the soup to steep for about 5 minutes, or until the noodles are tender.

Alternatively, you can simply add the ingredients to boiling water and wait about 10 minutes for everything to become tender. This is a great alternative for the office or a dorm room where a tea kettle or microwave may be your only option. Ahh, the joy of college nostalgia!