2teaspoonmiso paste(if vegetarian, increase to 1 tablespoon)
1½cupschicken broth(OR vegetable broth OR water with bouillon)
1tablespoonalphabet noodles(or orzo)
salt and pepper(optional, to taste)
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Hold the microplane so that the sharp surface is facing down and the curved edges are facing up. Grate the fresh ginger, garlic, and lemon zest on the underside of the microplane so that it collects on top. Set aside.
Heat oil in a small 2-cup pot over low-medium heat until shiny. Add the ginger, garlic, and lemon and cook until fragrant and soft, about 30-45 seconds.
Increase heat to high and add chicken broth. Stir well to keep anything from sticking to the bottom.
Bring to a boil and add alphabet noodles. Cook according to package directions for al dente doneness (usually 4-6 minutes).
Remove from heat and stir in the miso (do not boil the miso). Continue stirring to dissolve the miso.
Taste, and add salt or pepper if needed.
Pour broth into a mug and garnish with sliced scallions and a squeeze of lemon juice (optional).
Don't use too much oil in step 2 — just enough to prevent the garlic, ginger, and lemon from sticking to the bottom of the pot. Too much oil will combine with the miso paste and make your soup greasy.
If using frozen cubes of chicken stock, no need to defrost first. Add the cubes right into the pot.