Quick, homemade noodle soup base
Noodle soup base does not have to come from a packet, and it doesn’t have to take hours to make it from scratch, either. With only a few quality ingredients, you can whip up an amazing homemade soup base in less than ten minutes.
I’ve typed out two different options - the first is a bit more robust due to the bouillon and miso. The second is more delicate, but no less delicious.
Both contain soy, and for those who manage soy allergies, I’m working on a third option that does not include soy.
Bouillon-soy-miso soup base
Serves 2
Ingredients
1 TBS Organic Better Than Bouillon (chicken or beef flavor)
1 TBS tamari (for wheat-free) or soy sauce
1 TBS miso paste
Water
Noodles of choice
Optional garnishes (see below for some suggestions)
Directions
In a medium pot, combine Organic Better Than Bouillon paste, tamari/soy sauce and miso paste with 1/2 cup water. Whisk ingredients together until no lumps remain.
Add 2.5 cups of water and turn stove to medium heat.
When liquid is boiling, add noodles and cook according to package directions.
Serve noodles in a large bowl and pour soup on top. Add any additional garnishes.
Kombu-soy soup base
Serves 2
Ingredients
1 small piece of kombu (about 2”x2”)
2.5 TBS tamari (for wheat-free) or soy sauce
Water
Noodles of choice
Optional garnishes (see below for suggestions)
Directions
In a medium pot, combine kombu and 3 cups of cold water. Turn the heat on medium. Just when water is getting bubbly (but before it boils), remove kombu.
Add tamari/soy sauce.
Bring liquid to a boil, then add noodles and cook according to package directions
Serve noodles in a large bowl and pour soup on top. Add any additional garnishes.
Optional garnishes
Sliced scallions
Shredded purple cabbage
Baby spinach (add in step 3 to blanch spinach for a few seconds)
Tofu cubes
Shelled edamame
Mung bean sprouts
Shredded carrot
Bok choy, steamed or sauteed
Corn
Peas
Microgreens
Sauteed mushrooms
Cooked ground meat
