the most exciting part about this recipe is that it's not really a recipe, but instead just a basic guideline. what's great about soup season is that there are all sorts of root vegetables and leafy greens available, that any number of combinations can end up as a great soup base. here we took advantage of everything in our farm fridge: watermelon radishes, daikon radishes, carrots, kale, oyster mushrooms, eggs, and garlic. needless to say, this warmed our hearts on a cold fall day.
bright bowl of seasonal miso noodle soup
4 – 6 cups thinly sliced vegetables and greens like turnips, radishes, carrot, cabbage, pea shoots, spinach, kale, etc.
4 cloves garlic, minced
2 tbsp grated ginger
2 – 4 quarts water
rice stir-fry noodles
miso paste, 1 tbsp per serving
lime wedge for garnish (optional)
optional condiments to serve with: soy sauce, braggs liquid amino acids, rice vinegar, sriracha, sesame seeds
* fill a large stockpot 3/4 of the way with water, bring to a boil.
* while the water is boiling, prep the vegetables. cut carrots and daikon into long ribbons with a vegetable peeler. chop turnip in half, then thinly slice both halves. cut slices into larger triangles. shred napa cabbage. cut kale or greens into bite size pieces. mince garlic. grate ginger.
*once the water is boiling add garlic and ginger, then vegetables in order of cooking times. add veggies to boil 3-4 minutes. add rice noodles and cook according to package directions. remove soup from stove.
place about 1 tbsp miso paste in each bowl. ladle some cooking water over the miso paste to dissolve. once paste is dissolved ladle soup into each bowl. garnish with a lime, or season with optional condiments.
variations: to round this meal out with a protein we love a fried egg on top. you could also add oyster or shiitake mushrooms, grilled chicken, or steak.