Miso Noodle Soup with Mixed Vegetables and Paneer

Asian and Indian flavors come together here for one nourishing and stunning bowl of soup. White shiro miso nestles up with tender plump golden brown cubes of fried paneer cheese and loads of vegetables — snap peas, mushrooms, bean sprouts, red pepper, corn and kale. To fill it out even further, rice noodles make an appearance for an extra creamy bowl of bliss. My husband asked if I used coconut milk here, but it wasn't even necessary, as much as I adore adding coconut to soups and grains.

Miso adds a uniquely earthy and salty flavor to soup stocks, and it's an easy way to add plenty of protein to your soups as well. This is also a great soup for using just about any combination of vegetables you might have on hand.

Notes: I used two ears of fresh corn for this recipe. I roasted the corn in their husks directly on the middle oven rack for 30 minutes at 375°. When cool, remove the husks and shave the corn off the cob with a sharp knife. Roasting the corn helps bring out its natural sweetness. Frozen corn can also be used here — simply thaw it before adding it to the soup.

If you want to keep it vegan, fried tofu could be used in place of the paneer.

Miso Noodle Soup with Mixed Vegetables and Paneer

Recipe by Lisa Turner Cuisine: Asian Published on October 20, 2014 Creamy, flavorful miso noodle soup loaded with nourishing vegetables and fried pieces of paneer cheese Print this recipe Ingredients: 5 tablespoons sesame oil 12 oz (350 g) paneer cheese, cut into cubes 3 scallions, white parts, sliced 1-inch piece ginger, minced 1 large clove garlic, minced 2 red chilies, seeded and minced 1/2 oz (14 g) dried mixed mushrooms 4 tablespoons white (shiro) miso 3 1/2 tablespoons tamari (soy) sauce 5 to 6 cups vegetable stock or water a few handfuls of snap peas, trimmed and halved 4 button mushrooms, chopped a few handfuls of bean sprouts 1 red bell pepper, seeded and chopped 2 ears corn, roasted (1 1/2 cups frozen and defrosted) 2 cups fresh kale, trimmed and chopped 1 1 /2 cups dried rice noodles Instructions: Heat 3 tablespoons of the oil in a large non-stick frying pan over medium heat. When hot, add the paneer cubes and fry, turning occasionally, until browned on both sides. Remove and transfer to a plate lined with paper towel to soak up any excess oil. Meanwhile, soak the dried mushrooms in 2 cups of hot water for 30 minutes. Drain, reserving the soaking water. Roughly chop the mushrooms and stir the miso and tamari into the soaking water. Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat. When hot, add the scallions, ginger and garlic, and stir for a few minutes to soften. Add the chilies and fry for another minute. Now pour in the miso mixture and vegetable stock or water and bring to a boil. Stir in the peas, fresh and dried mushrooms, bean sprouts, red pepper and corn. Add the kale a few handfuls at a time until it begins to wilt. Stir in the rice noodles and cook, stirring often, until the noodles are tender. Stir in the paneer cubes, reduce the heat and simmer for a few minutes longer. Serve hot. Drizzle some hot sauce or sriracha over each serving if desired. Makes 6 servings

Other miso based soups to enjoy from Lisa's Kitchen:
Miso Soup with Wild Mushrooms
Mushroom, Miso and Seaweed Soup
Miso Vegetable Soup

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