10 to 12basil leavesThai or sweet basil. optional.
2tspsoy sauce
2tspsriracha
Instructions
Heat a saucepan or Dutch oven and add the oil. When the oil is hot, add the chopped green onions and saute for a couple of minutes.
Next, add the vegetable broth. Bring it to a gentle simmer.
Add the salt, pepper, tofu, and noodles too.
Parallelly, In a bowl, add the miso paste and lemongrass paste, add about ⅓ to ½ cup of the warm broth or water to the bowl and mix well. Ensure there aren't any lumps.
When the noodles are soft and well-cooked, add the miso slurry to the broth.
Over low heat, cook for a couple of minutes. Do not cook for a longer time or bring the soup to a rolling boil after adding miso. Turn off the heat and transfer it to a serving bowl. Add the greens or basil and soy sauce and sriracha and enjoy warm.
Notes
Lemongrass paste is optional. You can also add Scezwan sauce or chutney for a spicy soup.
I did not add any other vegetables. You can add snap peas, broccoli, carrots, bok choy, mushrooms.
Adjust the salt to taste. Depending upon the sodium content on the canned products, adjust it.
Instead of millet noodles, you can also use udon or soba or regular wheat noodles. Adjust the cooking time accordingly.
While vegetable broth adds a nice flavor, you can use plain water too.
Adjust the miso paste to taste preference and according to the type. Start with a minimal amount and add as required.