Miso-Parmesan Noodle Soup for One
Published January 22, 2025
Johnny Miller for The New York Times. Food Stylist: Hadas Smirnoff.
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup medium shells, orecchiette or other short pasta
1 medium leek, white and light green parts only, sliced into ½-inch-thick rounds
1 teaspoon kosher salt (such as Diamond Crystal)
3 Tuscan kale leaves, ribs removed, leaves torn
½ cup frozen peas (no need to thaw)
2 tablespoons finely grated Parmesan, plus more for serving
2 tablespoons white miso
½ teaspoon finely grated ginger
Black pepper or chile oil, for serving
Nutritional analysis per serving (1 servings)
74 grams carbs; 13 milligrams cholesterol; 465 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 11 grams fiber; 1613 milligrams sodium; 25 grams protein; 11 grams sugar
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.
Perfect. I didn't have the kale, would definitely try next time. For me it was two large bowls, but I ate all of it.
I was fighting a nasty cold the other week and all I wanted was takeout miso soup. I stopped dead in my tracks when I realized I had all the ingredients (more or less) for this soup. I doubled it, it revitalized me, and I saved money on takeout. A triple win!
This was really good. I boiled the pasta by itself! While the pasta was cooking I cut up two leeks from Trader Joe’s, along with fresh mushrooms and sautéed them both with black pepper, a little salt, miso, fresh garlic, and fresh ginger. Once they were sautéed I poured in two bottles of clam juice, and let it come to a boil. Once it boiled I added fresh cod in pieces and let the cod cook in the pot. Then added the kale, peas and lemon. It turned out very flavorful. Delicious!