There’s something about fall in Seattle that brings out our love for soups. The bright, clean flavors of this miso-soy broth complement the richness of the wontons and the pleasing texture of the noodles. This super easy soup is perfect for a weeknight dinner.
In a medium saucepan over medium heat, add three cups of water and several tablespoons white or yellow miso. Stir the miso until it dissolves. Add a splash of red chile oil, two splashes of rice wine vinegar, two splashes of mirin and two splashes of soy sauce. Taste the broth and add ingredients to balance.
Add several wontons per person and a packet of frozen asian noodles. Udon work well here. Recently, we were at HT Market in north seattle, and discovered some some thicker, handcut-style noodles in the frozen section that we’re really enjoying. If you have leftover Miso-Mirin Glazed Salmon Steaks, add a chunk of that. Top with green onions.
- white or yellow miso paste
- rice wine vinegar
- soy sauce
- asian noodles
- asian dumplings
- green onions