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Dinner recipe · from the recipe book

Miso-Ginger Root Vegetable Noodle Soup

A savory, gingery miso broth with tender carrots, sweet potato and red potato, chewy noodles and halved boiled eggs.

Miso-Ginger Root Vegetable Noodle Soup

Ingredients

  • 4 cups880 gVegetable broth
  • 2 cups480 gWater
  • 8 oz225 gPasta, drythick noodles such as linguine
  • 3 medium180 gCarrotscut into thin coins
  • 2 medium260 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 1 small170 gRed potatoescut into 1/2-inch cubes
  • 4 large200 gEggs
  • 2½ tbsp40 gMiso paste
  • 2½ tbsp grated15 gFresh gingergrated
  • 3 cloves9 gGarlicminced
  • 3 medium45 gGreen onionsthinly sliced, whites and greens kept separate
  • 3 cups loosely packed90 gBaby spinach
  • 2¼ tsp10 gToasted sesame oil
  • 2⅛ tsp10 gLow-sodium soy sauce
  • 2 tsp6 gSesame seedstoasted

Steps

  1. Prep first: slice the carrot, cube the sweet potato and red potato, grate the ginger, mince the garlic and slice the green onion, keeping the whites and greens apart.
  2. Bring a large pot of extra water (not the listed water) to a boil, lower in the eggs and simmer 10 minutes until the whites and yolks are fully set, reaching 160°F (71°C). Move the eggs to cold water, then peel and halve them.
  3. Empty the pot and set it over medium heat. Add the sesame oil, then the green onion whites, garlic and ginger; stir 1 minute until fragrant.
  4. Add the vegetable broth, the listed water, carrot, sweet potato and red potato. Bring to a boil, then simmer 10 minutes until the vegetables are just tender.
  5. Add the pasta and simmer 9 to 11 minutes, stirring now and then, until the noodles are tender.
  6. Put the miso paste in a small bowl and whisk in a ladle of hot broth from the pot until smooth to make the miso mixture.
  7. Turn off the heat and stir the miso mixture and the soy sauce into the pot.
  8. Stir in the spinach until wilted.
  9. Ladle into four bowls and top each with two egg halves, the green onion greens and the sesame seeds.

Contains: Egg, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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