15-minute One Pot Peanut Butter Miso Soup
A one pot miso peanut butter noodle soup which is easy and very flavourful - perfect for a mid-week dinner.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 1 serving
- 3 - 4 cups water [750 - 1000 ml]
- 1/2 teaspoon minced ginger or 1 inch cube of fresh ginger, peeled and sliced
- 10 cm square kombu
- 2 - 3 lime leaves
- 1 small cluster oyster mushroom or a small handful of other mushrooms of choice, sliced
- 75 g rice noodles [2.6 oz]
- 1 bok choy sliced in halves or small pieces
- 1/2 carrot sliced into ribbons (using the vegetable peeler)
- 1 tablespoon miso paste
- 1 tablespoon peanut butter or peanut-free substitute (see notes)
- 1 teaspoon soy sauce
- Wedge of lemon for garnish
Add the water, lime leaves, kombu and minced ginger to a pot.
While the water is coming to a simmer, prepare the vegetables.
Make the peanut butter sauce mix:
In a small bowl, mix the miso paste, peanut butter (or peanut butter alternative), soy sauce and a little water to a smooth even mixture.
Add in the noodles to the pot of water.
Add the mushrooms. Simmer for about 3 minutes, then add the bok choy. Simmer for another 2 – 3 minutes, then turn off the heat.
Stir in the peanut butter and miso mixture. Mix well.
Arrange everything into a bowl. Top with the carrot ribbons and a wedge of lemon. Serve immediately.
If you prefer you can cook the carrot together with the noodles but I like the raw crunchy freshness that it adds to this soup.