I love a good leftover recipe. After an epic roast on the weekends, the leftovers don’t have to be dull at all for the next day. Very often, by adding a little creativity, you can end up with quite a lovely lunch dish. Personally, after a heavy roast, I prefer something light for the next day and a noodle soup totally hits the spot for me. My favourite is definitely whipping up an easy ginger miso noodle soup! It’s light, quite warming, and simply lovely especially with a dash of chilli oil. Simply shred up some leftover meat (leftover lamb shoulder roast in this case), and ta-da!
The recipe is really simple. With the broth, I started by sauteeing some ginger, then stirred in miso and chicken broth to simmer. It’s that simple. For toppings, I roughly shredded up the leftover meat before tossing them into the broth to cook. Depending on the original flavour of the leftover meat dish, I sometimes very briefly rinse the meat with hot water if there’s too much of a flavour clash. For instance, for one particular roast, I went with a Mediterranean flair with the use of sun-dried tomatoes which I don’t find particularly fitting with the flavours. A quick rinse then briefly wash those flavours out and tame down any clashing flavours.
How to make Ginger Miso Noodle Soup
Ingredients:
- Cooking Oil
- White Miso
- Ginger
- Chicken Broth
- Water
- Light Soy Sauce
- Rice Noodles
- Leftover Meat – for topping
- Chives or Spring Onions – for garnish
Recipe notes:
- Soak the rice noodles in hot water for 30 minutes beforehand to soften up the noodles. This would speed up the cooking time as well.
- I used white miso here because it has a milder and more all-rounded flavour. There is no wrong with using darker varieties of miso but expect a more pungent kick of flavours to the soup which could be overwhelming with the recipe. White miso is much gentler and more versatile to go with various flavouring combo.
- As mentioned, you may want to briefly run the leftover meat with hot water to rinse out the external flavours before adding it to the soup
Want more noodle soup inspo? Check out these recipes too:
Easy Ginger Miso Noodle Soup
Ingredients
- 1 tbsp Vegetable Oil
- 10 g Ginger julienned
- 2 tbsp White Miso
- 1 cup Chicken Broth
- ½ cup Water
- ½ tbsp Light Soy Sauce
- 1 bundle Rice Noodles/Ramen soaked in hot water for 30 minutes till softened
- Chives/Spring Onions chopped, for garnish
- Leftover Roast Meat shredded, for topping
- Chilli Oil to serve
Instructions
- Heat vegetable oil in a pot over medium heat. Sautee ginger for a few minutes until fragrant and lightly crisping up around the edges.
- Stir in miso paste and saute for a few minutes.
- Toss in leftover meat and stir in chicken broth. Bring to a boil and let simmer for 15 minutes. Season with soy sauce.
- Add in softened rice noodles. Allow to bubble for a few minutes and garnish with chives. Serve immediately.
Notes
- If the original roast meat flavours clash with the miso soup base, then simply run the leftover meat with hot water to briefly rinse out the external flavours before adding it into the soup.
- Soak the rice noodles in hot water for 30 minutes beforehand to soften up the noodles. This would speed up the cooking time as well.
- White miso has a milder and more all-rounded flavour which adds a gentle umami touch of flavours to the broth and is more versatile.
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