15-Minute Miso Noodle Soup with Tofu

The fastest bowl in the set. Miso, silken tofu, greens and a jammy egg, with the noodle that started Miracle Noodle: konjac, from Japan.

• Serves 2
• 15 min
• Konjac Angel Hair
• Low-carb

This is the fastest bowl in the series. A good miso soup is mostly about timing: the broth simmers, the tofu warms, and the miso goes in last, off the heat.

The noodle is konjac angel hair, the noodle that started Miracle Noodle, at 1g net carb per serving. Konjac is made from soluble prebiotic fiber, so it becomes food for the natural bacteria in your gut. Miso is a fermented food, so the two belong in the same bowl.

One step matters. Drain the noodles and rinse them under cold water for 1 minute 30 seconds first, then simmer them in the dashi for 2 minutes with the bok choy, before the miso goes in.

Ingredients

• 4 cups dashi (instant is fine) or low-sodium vegetable broth
• 3 tbsp white or yellow miso
• 1 tsp tamari, 1 tsp grated ginger
• 7 oz silken or soft tofu, cubed
• 2 baby bok choy, halved, or 2 handfuls spinach
• 2 eggs, soft-boiled 6.5 minutes
• 2 scallions, sliced; nori strips; toasted sesame seeds
• Chile oil or shichimi togarashi, optional
• 2 pouches Miracle Noodle Konjac Angel Hair

Directions

1. Open, drain and rinse the noodles under cold water for 1 minute 30 seconds.
2. Bring the dashi, ginger and tamari to a simmer. Add the bok choy and noodles and simmer 2 minutes.
3. Slip in the tofu and warm 1 minute. Turn off the heat.
4. Put the miso in a ladle, lower it into the broth and whisk it smooth with chopsticks. Never boil the soup after the miso goes in.
5. Divide between bowls. Add a halved egg, scallions, nori and sesame, and chile oil if you like heat.

Why it works

Miso goes in off the heat because it is a fermented food, and boiling flattens its aroma. Dissolving it in the ladle first keeps it from clumping.

"In 2006 I was served a bowl of konjac noodles at a small vegetarian restaurant outside Kyoto. This soup is the closest thing to that first bowl." Dr. Jonathan Carp, MD, Founder, Miracle Noodle

Make it with Egg White Spaghetti

For more protein and a heartier bowl, use Egg White Spaghetti at 10g protein and less than a gram of carbs per serving. The method changes: simmer only the bok choy, then open and drain the noodles, put them in the bowls, and ladle the finished miso broth over. Skip the 2-minute simmer, because egg white protein firms up with heat.

Shop Konjac Angel Hair