Lemon Miso Noodle Soup with Tempura Lemon
September 18, 2019
It may still officially be summer, but that doesn’t mean it doesn’t get cold — especially around here in Ithaca. As fall approaches and all the freshmen start to get used to life around here, everyone unfortunately tends to spread all sorts of germs. In other words, I’m definitely starting to get sick.
So of course, I decided one day that class was less important than my personal well-being and thus spent the morning whipping up a warm bowl of soup. Maybe I’m just getting delirious from being overworked, but I’m pretty sure soup has magical qualities. This one definitely does because I started feeling a whole lot better after the first sip. I also finished the whole bowl in probably 5 minutes which really says something about this soup because if you know me, I can’t standing drinking hot liquids because I’m just impatient.
This recipe is inspired by my favorite go-to dish when I’m feeling a little under the weather: miso soup. From the spicy ginger and zesty lemon to the soothing earthiness of the miso, this dish is the perfect way to start a chilly (almost) fall morning. The addition of soy milk lends a creamier texture to the soup , but also complements the soy-based miso that’s already in the base of the soup. And for some extra flair, I paired these with tempura lemon wheels which are so easy to whip up and pair beautifully with this comforting soup recipe. I honestly can’t think of anything else I’d rather have to cure my aching body (getting old fellas).
Lemon Miso Noodle Soup with Tempura Lemons
Brad & Butter | Sep 18, 2019
Ingredients (serves 2)
- 60g thinly sliced pork shoulder
- 2 tsp. soy sauce
- 1 tsp. chinese cooking wine
- salt & pepper (to taste)
- 2 stalks large scallion (diced, whites & greens separated)
- 2 cloves garlic (thinly sliced)
- 1 tsp. minced ginger
- 150g baby bak choy (halved lengthwise)
- 2 tbsp. fresh miso paste
- 1 cup chicken stock
- 1/2 cup soy milk
- 50g glass noodles
- 2 tbsp. lemon juice
- 1 tsp. lemon zest
- 1 lemon (thinly sliced)
- 1 egg
- 100g ice cold water
- 100g all-purpose flour
- bonito flakes
- furikake seasoning
- sesame oil
- Heat 1 cup of vegetable oil to 190C/375F.
- Loosely beat the egg in a mixing bowl. Add in the ice cold water followed by throroughly sifted all-purpose flour.
- Mix gently with a fork or chopsticks until just incorporated. Do not overmix.
- Dip each lemon slice in the tempura batter. Fry until the batter is cooked, approximately 2-3 minutes per side.
- Transfer to a wire rack, sprinkling sea salt over the tempura lemons immediately after frying.
- Heat 1 tsp. of oil in a saucepot over medium-high. Quickly stir-fry the pork shoulder with the soy sauce, chinese cooking wine. Adjust for seasoning with salt & pepper. Set aside, reserving any rendered fat.
- Sweat off the garlic, scallion whites, and ginger in the rendered fat from the pork shoulder, adding more vegetable as necessary--approximately 3 minutes. Add the sliced baby bok choy and fresh miso paste. Stir-fry until slightly tender, approximately another 3 minutes.
- Add the chicken broth, glass noodles, cooked pork shoulder, lemon juice, and lemon zest and bring to a boil. Reduce heat to low and simmer until the bak choy is tender and cooked through, approximately 6-7 minutes.
- Add the soymilk and stir to incorporate.
- Serve with the tempura lemons and garnish with a drizzle of sesame oil, furikake seasoning, and bonito flakes if desired.