Miso Noodle Soup
This miso soup was a new camping recipe to try... I am always trying new ideas to find favorites. My early years of camping and backpacking while sustaining myself off of store-bought canned stews (heavy, and pretty gross) and prepackaged dehydrated meals (lightweight and better quality, but hard on the ol' digestive system) left me with a slight obsession with developing fresher, healthier, and tastier backpacker-friendly meals. This is a new favorite. Obviously, this can be easily made at home as well.
Miso Noodle Soup
Adapted from the Moosewood Cookbook by Mollie Katzen
Yield: 2 servings
- 4 C water
- 4 T miso paste
- 6 oz rice noodles
- 2 C chopped greens of your choice (1 kind or a mix)
- 1 C cubed medium firmness tofu
Before you go:
- Break the noodles into small pieces and place in a quart-size zip-top bag.
- Chop greens and tofu and place each in a separate, small zip-top bag. The tofu should have a little bit of water (or the liquid it was packed in) added to keep it from drying out.
- Measure the miso and place in a small zip-top bag.
- Place the 3 smaller bags into the bag with the noodles, store in cooler during travel. It's okay to remove these from the cooler and carry in your backpack to cook that evening.
- Bring the water to a boil.
- Add the noodles, and let cook, stirring frequently to prevent them sticking to the bottom (often a problem with many camp stoves).
- Depending on how you prefer your greens, you can add them at the same time as the noodles to more fully cook them, or at the end to wilt them. I added mine when the pasta was about halfway cooked.
- When the noodles are almost done, stir in the miso and continue stirring until dissolved.
- Stir in the tofu and transfer to bowls.
- Eat it up and feel the warmth come back into your extremities... and happy camping!
Recipe and photo courtesy of Lisa Rawlinson at Full & Content (http://fullandcontent.blogspot.com)