Gluten-Free Miso Noodle Soup with Broccoli

• 1
  tablespoon
  vegetable oil
• 1
  tablespoon
  toasted sesame oil
  plus more for serving
• 1
  large bunch green onions
  sliced; white and green parts separated
• 1
  large carrot
  peeled and cut into 1½-inch matchsticks
• Kosher salt
• 6
  ounces
  shiitake mushrooms
  stems removed and caps sliced thin
• 1/2
  teaspoon
  red pepper flakes
• 2 to 3
  tablespoons
  tamari
• 1/4
  cup
  gluten-free white miso
• 2
  cups
  chopped broccoli florets
• 4
  ounces
  gluten-free rice noodles
• 2
  teaspoons
  toasted sesame seeds
  for garnish

1. Heat the vegetable oil and toasted sesame oil in a medium soup pot over medium-high heat. Add the white parts of the green onions, the carrot matchsticks, and a few pinches of kosher salt. Cook, stirring often, until the carrot begins to soften, about 3 to 4 minutes.
2. Add the sliced shiitake mushrooms and the red pepper flakes. Continue to cook, stirring occasionally, until the mushrooms soften and pick up a little color, 2 to 3 minutes more.
3. Pour in 6 cups of water, then stir in the tamari and the miso. Bring the mixture to a gentle boil, stirring frequently to dissolve the miso completely into the broth.
4. Lower the heat to a simmer, add the chopped broccoli and the rice noodles, and cook until the noodles are tender and the broccoli turns bright green. Cooking time will vary by noodle thickness—plan for about 2 to 4 minutes.
5. Taste and adjust seasoning with salt, additional tamari, and a drizzle of toasted sesame oil to your preference. Ladle the soup into bowls, garnish with the reserved green onion greens and toasted sesame seeds, and serve immediately.

To preserve the delicate flavor of miso, avoid prolonged vigorous boiling after it has been added. Stir it in to dissolve, then maintain a gentle simmer.

This recipe is naturally adaptable: swap in other quick-cooking vegetables such as baby bok choy, snap peas, or thinly sliced zucchini if desired. For added protein, consider topping bowls with a soft-boiled egg, tofu cubes, or leftover shredded chicken (note: adjust only if these ingredients fit your dietary needs).

For best texture, cook noodles in the broth just until tender. If you plan to store leftovers, keep noodles and broth separate when possible so noodles don’t become overly soft when reheated.