Mushroom & Kale Miso Noodle Soup Recipe | Abel & Cole
Mushroom & Kale Miso Noodle Soup
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Prep: 10 mins
Cook: 15 mins
Refreshing miso soup makes a move from side dish to main event with the addition of meaty chestnut mushrooms, earthy strands of kale, sweet shallots and a bundle of golden noodles – we’ve even thrown in some fresh ginger and garlic for a spicy aromatic kick.
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280 kcal
(per portion)
Ingredients you'll need
  • 1 garlic clove
  • A thumb of ginger
  • 1 shallot
  • 200g chestnut mushrooms
  • 1 tbsp brown rice miso
  • 75g spaghetti
  • 100g kale
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
  • 850ml boiling water
Step by step this way
  • 1.

    Peel and finely chop or grate the garlic and ginger. Peel and thinly slice the shallot. Slice the mushrooms.

  • 2.

    Pour 1 tbsp oil into a pan and bring to a medium-high heat. Slide in the mushrooms and shallot and cook for 3-4 mins, stirring occasionally, till golden.

  • 3.

    Add the garlic and ginger and continue to cook for a further 1 min. Pour in 850ml boiling water and spoon in the miso paste. Stir well to combine. Return to the boil, then add the spaghetti. Cook for a further 10-12 mins, till the strands are soft with a little bit of bite.

  • 4.

    Meanwhile, strip the kale leaves from the tough stalks. Discard the stalks and finely shred the leaves.

  • 5.

    When the spaghetti has 4 mins left, stir in the kale leaves and simmer for the remaining 4 mins. Have a taste and add salt or pepper if needed, then ladle into deep bowls and serve.