Miso-Parmesan Noodle Soup for One

Miso-Parmesan Noodle Soup for One

This speedy, veggie-rich, solo bowl of soup uses a combination of water, miso paste and Parmesan to create a creamy, savory broth. Leeks, peas, kale and pasta add sweetness and heft, while ginger and black pepper (or chile oil) bring a little heat. For more protein, add a handful of cubed tofu or white beans, or swirl in a beaten egg like stracciatella. The recipe is also easily doubled.

Yield: 1 serving

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

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.

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.