Miso squash noodles - vegetarian. This miso noodle soup is one of my favourite comfort foods whenever I'm feeling blue or under the weather. Probiotic goodness from the miso revives your gut. A restorative miso and soba noodle soup with vegetables, sort of like a vegetarian chicken noodle soup with an Asian spin.

Top with the squash, eggs and seeds. Finish with a drizzle of sriracha, if using. This nourishing vegan Miso Noodle Soup with Tofu is another great addition and perfect when you're feeling under the weather. You can cook Miso squash noodles - vegetarian using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Miso squash noodles - vegetarian

Prepare 1/2 of squash, chopped and seeded.
You need 1 tbsp of + 1 tsp olive oil.
Prepare 1 1/2 litres of veggie/ vegan stock.
You need 1 of garlic clove, crushed.
Prepare 3 cm of chunk of ginger, grated.
You need 2 tbsp of white miso paste.
You need 200 g of greens eg tatsoi, choisum, pak choi.
You need of Enough noodles - i used udon today.
You need 2 of eggs.
It's of some spring onions and soy sauce and sesame seeds to serve if you like.

This vegetarian miso ramen is extremely flexible. We recommend slightly richer accompaniments, such as the baked tofu (recipe below) and roasted winter squash or sweet potatoes. Vegetarian miso ramen is an easy, gut healthy ramen recipe filled with miso, garlic, ginger, shitake mushrooms, kale and a soft boiled egg. These noodles are definitely a step up from the noodles that come in the instant noodle soup packets, so if you have an Asian grocery nearby I highly suggest.

Miso squash noodles - vegetarian step by step

Preheat oven to 180C. Toss the squash in 1 tbsp of oil then lay out on a lined baking tray. Roast for 30-35 mins - until tender..
In a large pan, heat 1 tsp of oil. Add garlic and ginger and sauté for a few minutes..
Add the stock. Bring to boil and then simmer - then add the miso. Simmer for 15 mins..
In another pan: boil water, cook noodles according to their directions and then drain..
Meanwhile.. soft-boil the eggs. Bring a small saucepan of water the boil, add the eggs for 4-6 mins; remove the eggs; run them under cold water and then peel and cut in half lengthways..
Back to the miso/ stock mix... add the noodles and the greens. Cook for 2 mins until greens are just wilting..
Ladle the noodle/ greens mix into bowls; top with the squash and an egg. Add the spring onions, sesame seeds and soy sauce if using. Enjoy 😋.

Miso may not be an ingredient on most traditional Thanksgiving tables, but it certainly bumps up the flavors more commonly created. Mild-flavored spaghetti squash is a great swap for noodles, but here it's showcased on its own dressed with a healthy dressing spiked with salty miso. Serve with roasted chicken or fish. This basic vegetarian and vegan Japanese soup recipe cooks in just a few minutes. This quick and easy Japanese miso soup recipe is vegetarian and vegan.