Mung Bean Noodle Soup
I am a big soup fan. A few nights ago when we were getting ready to go on our ski trip to Mammoth, I needed to make dinner with the food we had on hand…I wanted to try and minimize what we had to leave in the fridge. Noodle soup is always a good option. I keep mung bean noodles (also known as Saifun Noodles) in the pantry for nights like those. Usually each package of dry noodles comes with three bundles of noodles inside, so they pack a big punch for a small cost.
I didn’t have any broth in the pantry, but I did have some outstanding miso in the fridge from South River Miso Company, so that became the basis of my soup broth. South River Miso is a great small company that really focuses on quality and their products are really special. To find out more about their company and order their products click here.
South River Miso
INGREDIENTS
Mung Bean Noodles (1 bundle per adult / half for each kid)
Broth of your choice
Vegetables of your choosing (i.e. onion, green onion, leek, spinach, kale, mushrooms, bean sprouts, basil, cilantro, jalapeno, sea veggies)
Accompaniments (Guilin Chili Sauce, sesame oil, tamari, Sriracha, white pepper)
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I begin by soaking the mung bean bundles in hot water.
Dry Mung Bean Noodles
Pour Hot Water Over Noodles
I tend to make a very mild broth with the intent that people will personalize their soup at the table. Our family’s taste tends to cover the whole spectrum from very mild to crazy spicy! To make the broth this time I boiled water and added leeks to it for flavor.
Cut the Leeks Lengthwise and Clean
Water With Leeks
Once the leeks have flavored the broth, ladle some hot water into a bowl and mix the miso paste into the water in the bowl.
Hot Water
Add the Miso Paste
Pour the miso mixture back into the hot water and leeks.
Add the Miso Mixture Back In
Flavor with tamari if needed.
Add Tamari If Needed
Now prepare the bowls for the soup.
Put Raw Sliced Onions and Spinach Into Bowls
Add the soaked noodles.
Soaked Noodles
Bowls With Noodles
Add a TINY Splash of Sesame OIl For Taste
Pour the boiling hot prepared broth over the noodles and cover for a few minutes. The hot broth will cook the onion and spinach.
Covered Soup Bowls...Cooking the Veggies
Now serve with the accompaniments.
Soup Toppings
Sauce and Spice Close-up
Flavor your soup and enjoy. I was in a kale mood, so I completely covered my soup with kale before I put the broth in and covered it with a lid.
My Soup Bowl
I adore making noodle soup! I never thought of not cooking the mung bean noodles but just soaking them in hot water and doing the cup-o-noodle soup heat up method – I LOVE IT! Great idea :)!
I’ve been wanting to try miso for years, but I’m hesitant. What does it taste like? Any info you could give me about the taste would be great, ha!
Also, did you already announce the winner of Crazy, Sexy, Diet by Kris Carr somewhere and I missed it? I’m dying to read that book!!
Hi Eva,
Miso is actually very mild. It tastes like a broth…great flavor and a bit salty. If you have a sushi restaurant near you go on in and order a bowl of miso soup…my kids love it!
I announced the winner of the Crazy Sexy Diet contest the day after the contest was announced (It was a 1 day contest). Here is the link: http://veggiegrettie.com/2011/01/20/crazy-sexy-diet-book-winner/
I am actually happy that you asked because I now realize that I needed to categorize that post under “contests” and I forgot to!
Have a great rest of the week 🙂
Gretchen
The best way to describe the taste is for you to try it and tell someone. You won’t die, promise.
Thanks for replying, Gretchen! I don’t know how I missed that post. Lucky lady! : ) I don’t know of any sushi restaurants around here, but I’ve seen miso in stores so I might just have to take the plunge, ha!
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