Korean-Style Miso Vegetable Soup with Sweet Potato Glass Noodles | Koreanische Miso Gemüsesuppe und Süßkartoffel-Glasnudeln

 

Korean-Style Miso Breakfast Soup with Sweet Potato Glass Noodles

Ingredients

• 4 cups water or light broth

• 2–3 tbsp Korean soybean paste (doenjang) or miso

• 1 small handful sweet-potato glass noodles

• 1 cup mushrooms, sliced

• 1 small zucchini, half-moons

• 1 carrot, thinly sliced

• 2 green onions, chopped

• 1 tsp sesame oil (optional)

• Salt or soy sauce to taste

Instructions

1. Bring water or broth to a gentle boil.

2. Add the glass noodles and cook for 3–4 minutes until they begin to soften.

3. Add mushrooms, carrot, and zucchini. Simmer 5–7 minutes until tender.

4. In a small bowl, dissolve the doenjang/miso in a ladle of hot broth, then stir it back into the pot.

5. Reduce heat and avoid boiling after adding the miso.

6. Add green onions and sesame oil if you like.

7. Taste and adjust seasoning. Serve warm and comforting. 

    

   Variations

   1. Tofu Boost

8. Add soft or medium tofu cut into small cubes.

9. Add it at the end so it warms gently without breaking.

10. Great for extra protein at breakfast.

2. Egg Options

• Poached: Crack an egg into the simmering broth before adding miso; cook gently 2–3 minutes.

• Soft-boiled: Add a halved soft-boiled egg just before serving.

• Whisked: Drizzle beaten egg into the hot soup for silky ribbons.

3. Kimchi Twist

• Stir in 2–3 tablespoons finely chopped kimchi before adding miso.

• Adds heat, tanginess, and probiotics.

• You can also add 1–2 teaspoons of kimchi juice for extra depth.

4. Extra Veggie Version

Try adding:

• Baby spinach

• Napa cabbage

• Bean sprouts (add at the end for crunch)

• Thinly sliced sweet potato or pumpkin (cook a little longer)

5. Spicy Version

• Add gochugaru (Korean chili flakes) or a small spoon of gochujang.

• Add spice before the miso to blend properly.

6. Seafood Option

• Add small amounts of shrimp or thinly sliced fish.

• Add when vegetables go in and simmer until just cooked.

7. Umami Boost

• Add a splash of soy sauce, fish sauce, or dashima (kelp) broth for deeper flavor.

   

  Best Method (Broth + Veggies Only)

  Glass noodles absorb liquid over time, so store the soup and noodles separately.

• Make the broth with vegetables, but do not add miso or noodles yet.

• Cool and refrigerate for up to 3–4 days.

• When ready to eat:

  • Reheat broth

  • Add glass noodles (they cook fast, 3–4 minutes)

  • Stir in miso at the end

  • Add green onions and toppings

This keeps the flavor fresh and textures perfect.

 Freezer-Friendly Version

• Freeze the vegetable broth only (without noodles, miso, or tofu).

• Keeps up to 3 months.

• Add noodles + miso fresh after reheating.

Meal-Prep Containers

If prepping for 2–3 mornings:

• Put dry glass noodles in one container

• Broth + cooked veggies in another

• Miso paste in a tiny container or wrap

• Combine only when heating

•  Like Korean Cooking - check out Miso Soup + Bulgogi , Korean Spicy Chicken + Kimbap , Spicy Rice cakes , Korean Eggs , Korean Pizza , Chapchae, Bibimbap

1.  

    

   Koreanische Frühstückssuppe mit Miso und Süßkartoffel-Glasnudeln

   Zutaten

2. 1 Liter Wasser oder leichte Brühe

3. 2–3 EL Doenjang oder Miso

4. 1 kleine Handvoll Süßkartoffel-Glasnudeln

5. 1 Tasse Pilze, in Scheiben

6. 1 kleine Zucchini, in Halbmonde

7. 1 Karotte, dünn geschnitten

8. 2 Frühlingszwiebeln, gehackt

9. 1 TL Sesamöl (optional)

10. Salz oder Sojasauce nach Geschmack

Zubereitung

1. Wasser oder Brühe leicht zum Kochen bringen.

2. Glasnudeln hinzufügen und 3–4 Minuten köcheln, bis sie weich werden.

3. Pilze, Zucchini und Karotte zugeben und 5–7 Minuten garen.

4. Die Miso-/Doenjang-Paste in einer Schöpfkelle heißer Brühe auflösen und zurück in den Topf rühren.

5. Hitze reduzieren und nach dem Hinzufügen der Paste nicht mehr kochen.

6. Frühlingszwiebeln und Sesamöl einrühren.

7. Abschmecken und warm genießen.