Peanut-Miso Noodle Soup

I’m not a big meal prep person in the sense that I don’t often make full meals in advance. I do ingredient prep though — which often means blanching veggies and soft-boiling eggs to have on hand for meals during the week. Sometimes this just goes on top of some ramen or a bowl of rice, and other times I might pull together a quick noodle soup like these peanut-miso noodles. You can assemble the ingredients for the soup while the noodles are cooking and just use whatever boiling water you plan to cook the noodles in for the soup liquid.

For 1 bowl of soup:

• 1/2 tbsp creamy peanut butter (I used SKIPPY® natural creamy peanut butter)
• 1/2 tbsp white miso paste
• 1 tbsp soy sauce
• 1/2 tsp sesame oil 
• 1/2 tsp rice vinegar
• 1/4 tsp grated ginger
• 1/2 clove grated garlic 
• pinch of salt 
• 1 cup hot water
• lime wedge 
• 1 serving of noodles of choice, I used somen
• topping ideas: soft-boiled egg, blanched leafy greens, firm tofu, bonito flakes, seaweed, scallions

To make:

• Heat up a pot of water to boil to cook the noodles (use more water than you would need for the noodles)
• While the water is boiling, add all the sauce ingredients other than hot water and lime to a bowl and mix together to form a somewhat-incorporated paste
• Once the water boils, spoon in a cup into the sauce bowl and mix to make the soup, then add noodles to pot to cook according to package instructions (if you don’t have your veggies cooked yet, you can add those in to cook after the noodles — I’m clearly a one-pot-of-water-for-everything-household)
• Season soup with salt as needed, then top with noodles and toppings of choice