Roasted Garlic Miso Soup

This roasted garlic miso noodle soup delivers a perfect balance of garlicky goodness and umami flavors in a silky, comforting broth. Inspired by Japanese ramen traditions but simplified for home cooking, this soup creates restaurant-quality satisfaction with minimal effort.

I first created this recipe during a particularly cold winter when I craved something warming but didn't want to spend hours in the kitchen. The roasted garlic technique became my secret weapon for building flavor without complicated steps.

Ingredients

• White miso paste: provides the umami backbone of this soup and helps create a silky texture
• Roasted garlic: transforms from sharp and pungent to sweet and mellow creating incredible depth
• King oyster mushrooms: offer a meaty texture and absorb flavors beautifully when seared
• Wheat noodles: provide the perfect chew and vehicle for the flavorful broth
• Yondu umami seasoning: amplifies the savory notes but can be replaced with extra soy sauce
• Hon mirin: adds subtle sweetness to balance the savory elements
• Chili oil: provides customizable heat and a beautiful finishing touch

Step-by-Step Instructions

Roast the Garlic:

Cut the tops off garlic heads to expose the cloves. Add salt and olive oil before wrapping in foil. Bake at 350°F for 30-35 minutes until the garlic becomes golden and butter-soft. This transforms harsh raw garlic into sweet aromatic gold that forms our soup base.

Prepare the Mushrooms:

Slice your king oyster mushroom into rectangular pieces about 1/4 to 1/2 inch thick. Score each piece in a crosshatch pattern to increase surface area for better flavor absorption and visual appeal. The scoring also helps them cook more evenly.

Sear the Mushrooms:

Heat oil in a non-stick pan over medium heat. Place mushrooms scored-side down first and cook until golden brown. Apply gentle pressure to maximize contact with the pan. Season with salt then flip to brown the other side. Finish with a light soy sauce drizzle for extra umami. The caramelization creates incredible flavor.

Create the Soup Base:

Blend roasted garlic cloves with miso paste and a cup of water until completely smooth. Strain this mixture into a pot to remove any fibrous bits. Add remaining water and bring to a gentle simmer. Season with soy sauce, umami seasoning, and mirin. Allow flavors to meld for 10-15 minutes over low heat.

Cook the Noodles:

Boil noodles separately until they reach your preferred chewiness. Cooking them separately prevents the broth from becoming cloudy and starchy. Drain thoroughly before placing in serving bowls.

Assemble Your Masterpiece:

Pour hot broth over noodles in each bowl. Arrange seared mushrooms attractively on top. Finish with sliced green onions, sesame seeds, and a swirl of chili oil for heat and visual appeal.

The roasted garlic is truly the heart of this recipe. I discovered its transformative power years ago when making Italian food and found it works even better in Asian-inspired broths. My partner who usually avoids garlic became an instant convert after tasting how mellow yet complex it becomes when roasted.

Perfect Pairings

This soup shines as a standalone meal but pairs wonderfully with simple side dishes. Try serving with a light cucumber salad dressed in rice vinegar and sesame oil. The cool crispness provides textural contrast to the warm soup. For a more substantial meal, add a side of edamame sprinkled with sea salt or gyoza dumplings for dipping into the extra broth.

Ingredient Swaps

This recipe welcomes customization based on what you have available. No king oyster mushrooms? Shiitake or even regular button mushrooms work beautifully when given the same searing treatment. The broth can be made with vegetable stock instead of water for additional depth, or chicken stock if not keeping it vegetarian.

For the umami seasoning, additional miso or a dash of mushroom powder makes an excellent substitute. If mirin is unavailable, a teaspoon of honey or sugar plus a splash of rice vinegar creates a similar sweet-tangy effect that balances the savory elements.

Storage Tips

The completed soup is best enjoyed immediately while the noodles maintain their perfect texture. However, you can prepare components ahead for quick assembly. Store the roasted garlic broth separately from cooked noodles for up to 3 days in the refrigerator. The seared mushrooms can be refrigerated for up to 2 days and quickly reheated in a hot pan.

When reheating the broth, do so gently to preserve the delicate miso flavors. Avoid boiling vigorously as this can diminish some of the nuanced notes developed during the initial preparation.

Frequently Asked Questions

→ How do you roast garlic for this soup?

Slice off the top of the garlic head, drizzle with olive oil, sprinkle with salt, and wrap in foil. Roast at 350°F (180°C) until golden and soft, about 30-35 minutes.

→ What is the best type of noodles to use?

Ramen noodles or any chewy wheat noodles work well, but you can adapt the recipe with your preferred noodles, like rice noodles or even soba.

→ What is the purpose of scoring the king oyster mushrooms?

Scoring creates a cross-hatch pattern on the mushrooms, allowing flavors like soy sauce to seep in while also making them visually appealing.

→ Can I use other mushrooms instead of king oyster mushrooms?

Yes, other mushrooms like shiitake, enoki, or portobello can be substituted, but king oyster mushrooms provide a unique meaty texture.

→ How can I balance the umami flavors in the broth?

Adjust the soy sauce, miso paste, and umami seasoning to taste for a balanced flavor profile. If too salty, add a splash of water or broth.

→ Is there a substitute for hon mirin?

A mix of rice vinegar and a small amount of sugar can be used as a substitute for hon mirin, providing a similar sweet and tangy flavor.