miso noodle soup, asian noodle soup, milk and sugar sisters, milk and sugar, michelle stroebe, suzanne stroebe

This soup is my favorite when I feel like I’m starting to get sick.  It’s loaded with veggies, ginger, garlic, and spice – all things that make me feel better quickly!  If I have the time, I prefer to make the broth early and let it simmer for an hour to let all the spices and flavors blend together.  But, if you don’t have the time, let the broth boil for 5-10 minutes, then simmer for another 5-10 minutes before you add your veggies.  As always, sub for your favorite veggies – some great additions would be fresh, sliced mushrooms, bamboo shoots, water chestnuts, spinach, basil, etc.  I’ve made this soup with veggie and meat dumplings before and it’s delicious!  (Trader Joe’s has great mini dumplings)



1 small shallot (or onion), diced

3 cloves garlic, minced

~2 inches fresh ginger, shredded

1 tsp oil

6 cups water (or 6 cups vegetable/chicken/beef broth, if not using bouillon/base)

1 1/2 Tbsp vegetable bouillon/base (this one is my favorite!)

~1 oz (or 3/4 cup) dried mushrooms

1 Tbsp soy sauce

1 Tbsp rice vinegar

1 tsp white vinegar


After broth is ready, bring back to a boil and add...

2 carrots, sliced diagonally or diced

fresh mushrooms, sliced

1 head broccoli, roughly chopped

1 tsp sesame oil (optional)

1 Tbsp white miso (optional, but adds great flavor!)

In a medium soup pot, cook shallot, ginger, and garlic with 1 tsp oil for 2-3 minutes or until fragrant.  Add water and the remaining ingredients and let simmer ~1 hour (or see above for quick broth directions).

Cook noodles according to directions. Drain and portion into bowls.  Add vegetables you will be adding to your broth and let cook 5-10 minutes, depending on the vegetable (broccoli will only need ~5 mins; carrots/mushrooms will need about 8-10 mins).  Stir in sesame oil and miso, if using.  Portion broth in bowls over noodles and enjoy!