Miso-Ginger Noodle Soup

Serves 4

I like to think of this as a Japanese grandma’s version of chicken soup: the perfect cure to whatever ails you, be it the sniffles or a stressful day. As is, this soup is vegetarian, but feel free to change things up based on your mood. Swap chicken or beef stock for the vegetable. Stir in smoked brisket, pulled pork, shredded chicken, or tofu cubes. what I love even more than the versatility of this soup is that it can be made in less than 30 minutes.

Ingredients

4 cups low-sodium vegetable stock

2 Tbsp. white miso paste

1 clove garlic, minced

1/2 tsp. grated fresh ginger

4 large eggs

1/2 (8-oz.) pkg. pad Thai noodles

2 baby bok choy, halved lengthwise

1 (4-oz.) pkg. gourmet mushroom blend

Garnishes: black sesame seeds, sliced green onions, Sriracha

Instructions

Bring stock, miso paste, garlic, and ginger to a simmer in a medium saucepan over medium heat. Simmer 5 minutes.

While stock comes to a simmer, cook eggs. Bring a medium saucepan of water to a boil. Add eggs and cook 6 minutes. Immediately plunge in ice water to stop cooking. Peel eggs, carefully cut in half, and set aside.

Add noodles, bok choy, and mushrooms to simmering stock and cook 3 to 5 minutes (or according to noodle package directions).

Divide soup evenly between bowls. Top with egg halves and garnish with desired toppings.