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:

  1. Break the noodles into small pieces and place in a quart-size zip-top bag.
  2. 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.
  3. Measure the miso and place in a small zip-top bag.
  4. 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.

At camp:

  1. Bring the water to a boil. 
  2. Add the noodles, and let cook, stirring frequently to prevent them sticking to the bottom (often a problem with many camp stoves).
  3. 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.
  4. When the noodles are almost done, stir in the miso and continue stirring until dissolved.
  5. Stir in the tofu and transfer to bowls.
  6. 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)

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