Miso-Parmesan Noodle Soup for One
Published Jan. 23, 2025
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup medium shells, orecchiette or other short pasta
- 1medium leek, white and light green parts only, sliced into ½-inch-thick rounds
- 1teaspoon kosher salt (such as Diamond Crystal)
- 3Tuscan kale leaves, ribs removed, leaves torn
- ½cup frozen peas (no need to thaw)
- 2tablespoons finely grated Parmesan, plus more for serving
- 2tablespoons white miso
- ½teaspoon finely grated ginger
- Black pepper or chile oil, for serving
Nutritional analysis per serving (1 servings)
465 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 74 grams carbohydrates; 11 grams dietary fiber; 11 grams sugars; 25 grams protein; 1613 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, bring 3 cups of water to a boil. Add the pasta, leek and salt and vigorously simmer over medium-high, stirring often, until the pasta is tender, about 10 minutes (or according to the pasta’s cooking directions). In the last four minutes of the pasta cooking, add the kale and peas. If the pasta rises above the water, add another ¼ cup water.
- Step 2
Turn off the heat. Scoop out about ½ cup of the hot water. To it, add the Parmesan, miso and ginger and stir vigorously with a fork until smooth. Slowly stir the Parmesan-miso mixture into the soup. Transfer to a bowl and top with more Parmesan and black pepper or chile oil.
Private Notes
Comments
I'm happy to see recipes for just one person. Very helpful for those of us who live alone, yet want to eat well. This one sounds easy, as well as delicious. I'd love to see a whole series of recipes for one.
@Dee I started using my salad spinner on the leeks. Works like a charm. Cut, soak, drain, put in spinner.
Miso's have different salt contents, so the 1 tsp of kosher salt might be too salty for your soup. Normal Japanese miso soup has about 2 tbsp miso with no added salt per 2 cups of water. I keep the stalks on lacinato when using it, adds a nice crunch and more fiber. Very good recipe as leeks, lacinato, parmigiano, and miso all are very high in umami. I frequently add a spoon of light miso to risotto to boost flavor, especially when using a veggie broth.
For some time, making soup has been a meditative exercise for me every Sunday afternoon, regardless of the season. Always thrilled to discover a new innovative take on soup. This is my new obsession. Many thanks.
salt content was tasty to me! i added crispy ground pork bits. if you’re into that sort of thing, highly recommend. also, i had to slightly sub items based on what
I have made this several times now and love it. I change the aromatics up depending on what i have. Tonight I had shallots and scallions so I used those. I usually use spinach. I have also added heat with red pepper flakes. I also double it. It’s a great soup.