Lately, I’ve been completely loving steamed vegetables with chili paste as my sole seasoning. Usually I’ll add some sort of noodle and tofu to really make it hearty. I wanted to do something a little different and decided to add a spicy miso broth to the mix. Well, the result was super! I love a good miso broth and a spicy one is even better for me, but of course the spice can be an option for you. I know not everyone is as fond of spicy as I am but if you love some added heat you’ll find this miso noodle bowl to be right up your alley. It’s fairly quick to pull together and should be ready for your dinner table, couch or wherever you eat within 30 minutes. It’s a versatile recipe allowing you to use items you may have on hand or can find fairly easily. The miso and chili paste may be the only ingredient that some, in certain parts, may have trouble with. Alas, there is the internet to fill that gap. You’ll be able to use these items in more recipes than just here, so I encourage you to source them and start enjoying their flavors and benefits.
I used mung bean threads here, aka glass or cellophane noodles. They come in these cute little nest bundles. This is my first time experimenting with mung bean thread noodles. I love the thinness and light texture they have once softened. They’re easy to prepare, needing only to be soaked in warm water for about 15 – 20 minutes. I started these after prepping my vegetables and they were ready when everything was done. Feel free to use any noodle you prefer or is available to you. Soba, rice, ramen and udon noodles would all be great here as well. If you’re gluten intolerant, stick with the bean thread, 100% soba and rice noodles. You can find out about more gluten free noodles in this article from The Kitchn: 11 Gluten Free Asian Noodles. Most of these noodles can be found in the Asian section of your grocery store, and all can be found in your local Asian grocery store or purchased online.
I used a red miso, but you can use your favorite miso. Even a combination of two different miso’s would be great…ie, red and white miso. The red miso is a bit more robust in flavor and slightly saltier than the mellow white miso I generally use. I enjoyed the stronger flavor here, especially with the addition of the chili paste which is pronounced as well. The miso soup is fantastic on it’s own, maybe adding some cubed tofu, sliced scallions and wakame for simplicity. I usually use Miso Master but found this brand at the Asian store while buying the bean threads and thought I’d give it a try. I was pleased all around. Find out more about the different types of Miso in this article from Bon Appetit: Know your Miso
For the heat in this recipe I’ve used this chili paste from Huy Fong. It’s on my favorites list right now. You can also sub in sriracha if you prefer. If you’re not a fan of too much spice, start with a smaller amount than listed and work your way up at serving time. You can also use 1 – 2 teaspoons red pepper flakes in place of the chili paste.
Your vegetable choices can be anything you like. I happen to have all of this on hand and threw in a little of everything. My favorite was the sugar snap peas. They gave a perfect sweet contrast to the spicy! I would highly recommend adding those in if you have them available. Play around with different vegetables using asparagus, baby corn, wild mushrooms, bell peppers, bamboo shoots, etc…any combination that suits your taste.
RED HOT MISO NOODLE BOWL
- bean thread noodles, 2 nests or 4 oz. (or noodles of choice)
- 1 – 2 bok choy
- 2 carrots, peeled and sliced thin
- 6 mushrooms, sliced
- 1/2 cup broccoli
- handful sugar snap peas
- 4 oz. cubed organic firm tofu
- 4 cups water, vegan dashi or vegetable broth
- 3 – 4 tablespoons miso
- 1 tablespoon chili paste or sriracha
- 1 teaspoon grated ginger, optional
- 1 – 2 scallions, sliced thin, to garnish
- small bunch cilantro, to garnish
- toasted sesame seeds, to garnish
Prepare your vegetables, set aside.
If using bean threads. In small saucepan, heat enough water to cover bean threads, remove from heat, let sit 15 – 20 minutes, or until nicely softened. In hind site: You could heat water, place one nest of bean threads in your serving bowl, pour enough water to almost cover the bean threads and let set for 15 – 20 minutes. Gently tilt to drain dish of the water before adding vegetables and broth. If using other noodles, cook according to package directions, drain and set aside.
Next, steam your vegetables and tofu. I used a bamboo steamer here along with the wok but you can use any pot you like. Fill wok/pot 1/3 of the way with water. Heat water over high heat, place bamboo steamer over top, add steamer lid and steam until al dente, about 4 – 5 minutes. Remove steamer, keep lid on and set aside. Empty wok/pot of water.
In same wok/pot, place 4 cups water and heat over high heat until nicely warmed (do not boil). Turn heat to low, add miso, chili paste and ginger, mix well dissolving any clumps of miso. Remove from heat.
In each serving dish, place one nest of noodles, half of the vegetables & tofu and fill with spicy miso broth. Top with cilantro sprigs, scallions and toasted sesame seeds. Add more chili paste or sriracha to taste.
Use a vegan dashi or light vegetable broth in place of water for more flavor. Or use part water and part dashi/vegetable broth.
Use your favorite miso paste.
Change up the vegetables. Try using asparagus, baby corn, spinach, bell peppers, bamboo shoots, wild mushrooms, etc…mixing and matching to suit your taste.
Change up the noodles using ramen, soba, rice or udon. For gluten free, use 100% soba, rice or bean thread noodles.Use 1 – 2 teaspoons or red pepper flakes in place of chili paste if needed.