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Miso Thai Curry Soup with Ramen Noodles and Tofu

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16 cups water

5 cloves garlic

3-4- 1” pieces of ginger, peeled

1 organic onions, chopped

3 organic carrot, washed and cut

1 patty pan squash, peeled, deseeded and cut into small chunks

1-1 oz. package dried shitake mushrooms (or 8 oz fresh)

1 Tbs. dried wakame

2 cups broccoli

12 cups packed mixed greens, (baby kale, swiss chard, collards, mizuna)

1 cup white miso (+/- adjust for taste)

1 small jar Red Thai Curry Paste

¼ cup tamari

1 can coconut milk

finely grated zest from 1 lemon

1-2.5 oz block of dried ramen noodles, (brown rice, buckwheat) per person sprinkle with Japanese Shichimi Togarashi (red pepper mix)

Step-by-Step Instructions:

  1. Fill a large pot with 16 cups filtered water and bring to a boil. Add onions, carrots. squash, tofu, garlic and ginger and simmer for 10 minutes.
  2. Meanwhile, put dried shitake mushrooms into a small bowl and cover with boiling water. Let sit for 30 minutes.
  3. Bring a small pot of water to boil. Cook ramen noodles according to directions, al dente. Drain and run under cold water. Set aside.
  4. Drain the mushrooms, reserving the water and adding to soup pot.
  5. Slice the mushrooms and add to soup.
  6. Add the lemon zest to soup.
  7. Put wakame into another small boil and cover with boiling water. Let sit 10 minutes, then add to soup.
  8. Add the broccoli and mixed greens to soup.
  9. Put the miso in medium size bowl. Remove 2 cups of hot broth and add to miso. Mix until the miso is fully dissolved. Add the miso mixture back into the soup pot.
  10. Put Thai Red Curry Paste into same bowl. Add the coconut milk and mix until curry paste and coconut milk are fully blended. Add to soup pot.
  11. Add the tamari. Taste, adjust for personal preference
  12. DO NOT BOIl THE SOUP ONCE THE MISO IS ADDED! It kills the beneficial health benefits.
  13. Run the cooked noodles under warm water, before serving, and add individually to each bowl. (Do not add to the soup, or they will over cook.) Top the noodles with the Miso Thai Curry Soup and add a sprinkle of the Japanese Shichimi Togarashi . ENJOY!

Miso Thai Curry Soup with Ramen Noodles and Tofu
Author: 
Recipe type: Soup, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 12-14 people
 
Ingredients
  • 16 cups water
  • 5 cloves garlic
  • 3-4- 1” pieces of ginger, peeled
  • 1 organic onions, chopped
  • 3 organic carrot, washed and cut
  • 1 patty pan squash, peeled, deseeded and cut into small chunks
  • 1-1 oz. package dried shitake mushrooms (or 8 oz fresh)
  • 1 Tbs. dried wakame
  • 2 cups broccoli
  • 12 cups packed mixed greens, (baby kale, swiss chard, collards, mizuna)
  • 1 cup white miso (+/- adjust for taste)
  • 1 small jar Red Thai Curry Paste
  • ¼ cup tamari
  • 1 can coconut milk
  • finely grated zest from 1 lemon
  • 1-2.5 oz block of dried ramen noodles, (brown rice, buckwheat) per person sprinkle with Japanese Shichimi Togarashi (red pepper mix)
Instructions
  1. Fill a large pot with 16 cups filtered water and bring to a boil. Add onions, carrots. squash, tofu, garlic and ginger and simmer for 10 minutes.
  2. Meanwhile, put dried shitake mushrooms into a small bowl and cover with boiling water. Let sit for 30 minutes,
  3. Bring a small pot of water to boil. Cook ramen noodles according to directions, al dente. Drain and run under cold water. Set aside.
  4. Drain the mushrooms, reserving the water and adding to soup pot.
  5. Slice the mushrooms and add to soup.
  6. Add the lemon zest to soup.
  7. Put wakame into another small boil and cover with boiling water. Let sit 10 minutes, then add to soup.
  8. Add the broccoli and mixed greens to soup.
  9. Put the miso in medium size bowl. Remove 2 cups of hot broth and add to miso. Mix until the miso is fully dissolved. Add the miso mixture back into the soup pot.
  10. Put Thai Red Curry Paste into same bowl. Add the coconut milk and mix until curry paste and coconut milk are fully blended. Add to soup pot.
  11. Add the tamari. Taste, adjust for personal preference
  12. DO NOT BOIl THE SOUP ONCE THE MISO IS ADDED! It kills the beneficial health benefits
  13. Run the cooked noodles under warm water, before serving, and add individually to each bowl. (Do not add to the soup, or they will over cook.) Top the noodles with the Miso Thai Curry Soup and add a sprinkle of the Japanese Shichimi Togarashi . ENJOY!

 

About Bhavani Jaroff

Bhavani Jaroff is a Natural Foods Chef, Educator, Radio Host, and Food Activist. She has over thirty years experience cooking healthy, fresh organic food. Read More

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