Miso-Scallion Noodle Soup

Ingredients

• 2 cups Low-sodium chicken or vegetable broth
• 2 tbsp White miso paste
• 4 oz Ramen or udon noodles (quick-cooking)
• 2 medium Scallions
• 2 cups Baby spinach(optional)
• 1 cup Mushrooms (sliced, optional)(optional)
• 1 tsp Soy sauce (optional, to taste)(optional)
• 1 tsp Sesame oil (optional, for finishing)(optional)

Instructions

1. 1

   Prep (10 minutes): Thinly slice the mushrooms if using. Chop scallions, separating whites and greens. Measure spinach and set aside.

2. 2

   Bring broth to a gentle simmer in a pot. Whisk in miso paste off the heat (or at the lowest heat) until fully dissolved; return to a gentle simmer.

3. 3

   Add noodles and cook until tender, stirring occasionally (about 3–5 minutes depending on noodle type).

4. 4

   Add mushrooms (if using) for the last 2–3 minutes, then stir in spinach just until wilted (about 1 minute).

5. 5

   Turn off heat. Taste and add soy sauce if needed. Ladle into bowls and top with scallion whites and greens; finish with sesame oil if using.