A ramen / pho hybrid, this vegetarian and gluten-free soup recipe starts with a gingery miso broth packed with brown rice pasta, smoky tofu, sesame broccolini, roasted sweet potato, and a softly set egg.
Prep Time: 25minutes
Cook Time: 55minutes
Servings: 4meal-sized servings
4-6(4" square) sheets kombu
6dried shiitake mushrooms
2tablespoonscoarsely grated fresh ginger root
1/2cupsweet white or yellow miso
2tablespoonstamari or soy sauce (optional, depending on saltiness of miso)
Noodles and Veg:
2medium garnet or jewel sweet potatoes (1 pound)
salt, as needed
2bunches broccolini (1 pound)
2tablespoonsroasted sesame oil, plus more for finishing the soup
1tablespoonsesame seeds (black or otherwise), plus more for sprinkling over the soup
6-7ouncesflavored firm tofu (I like Tofu Yu's hickory smoked tofu), in bite-sized pieces
8ouncesdry rice noodles (I use Happy Pho brown rice noodles with seaweed)
4large soft boiled eggs
2scallions, sliced thinly on the diagonal and soaked in cool water
ichimi togarashi (or other chile flakes or hot sauce)
Make the miso broth:
In a large, heat-proof bowl or pot, combine the ginger, kombu, dried mushrooms, and boiling water. Cover and let steep while you prepare the rest of the ingredients, 20-30 minutes. Carefully strain the stock, leaving behind any sand that may be hanging out on the bottom of the pan (or pour through a coffee filter if you prefer). In a small bowl, whisk a half-cup of stock into the miso paste and stir it to loosen. Add the miso to the stock, and taste for salt, adding tamari until you like the flavor.
Make the goodies:
Position racks in the upper and lower thirds of the oven and preheat to 400ºF.
Scrub the sweet potatoes and slice them into half-inch thick rounds. Place on a baking sheet, toss with 1 tablespoon of the sunflower oil and a big pinch of salt.
Roast until tender and bronzed, 25-30 minutes, flipping the slices over when the bottom sides are golden.
Meanwhile, trim the tough ends off of the broccolini, give them a rinse, and lay them on a baking sheet with a bit of water still clinging. Drizzle and toss with the sesame oil and a few pinches of salt, then sprinkle with the sesame seeds. Roast in the oven until turning golden around the edges and crisp tender, 10-15 minutes. Cut each broccolino into 2 or 3 pieces.
Finish the soup:
Cook the noodles according to the package instructions (I like to salt the water to give them a bit of flavor). Divide the noodles between four large bowls and top with a pile of broccolini, a fan of sweet potato slices, the tofu, and the scallions. Reheat the broth if necessary to just below a simmer and pour it over the bowls. Slice the peeled eggs in half and perch them cut-side up in the soup. Finish the bowls with a sprinkle of sesame seeds and a drizzle of roasted sesame oil. Serve with the ichimi togarashi for those who like a kick.
Leftovers are best with the components kept separate (chilled airtighand heated together before serving.
I love the combination of chewy rice noodles, smoky tofu, crisp-tender broccolini, and earthy sweet potatoes here, but feel free to play fast and loose with the goodies in this soup.The soft boiled egg is my favorite part, but you can leave it off for a vegan option. For technique on making soft boiled eggs, see this post from The Kitchn.Nutritional values are based on one of four servings.