Vegetable Miso Soup with Soba Noodles

It is a gloomy day in New York and I woke up craving miso soup with soba noodles, to be fair I have been having this craving since a friend posted a picture on Instagram of some soup about two weeks ago.

I finally picked up some soba noodles earlier this week so I was slightly excited about the weather outside. This soup is easy to make, delicious and took about 20 minutes from start to finish! The beauty of this dish is you can add vegetables or noodles you have on hand to the delicious broth.

Miso is one of those foods that should be a staple in all refrigerators. In addition to soups I often use it for dressing (like this one). It is not only delicious but it is good for you! For a non meat eater it is a great source of complete protein, for anyone with digestive issues miso aids in digestion and restores beneficial probiotics to the intestines. Basically what I am saying is pick up miso the next time you are shopping, you will use it! Now onto the recipe.

Vegetable Miso Soup with Soba Noodles.png

Vegetable Miso Soup with Soba Noodles

Servings - 3-4

Ingredients:

  • 6 cups water

  • ½-inch ginger, diced

  • 1 garlic clove, diced

  • 1 cup baby spinach or other greens

  • 1/2 cup broccoli florets

  • 1/2 cup shiitake mushrooms, sliced

  • 4 teaspoons miso

  • 1 T soy sauce

  • 1 tsp red pepper paste (optional)

  • 2 bundles soba noodles

  • 2 scallions, thinly sliced

  • Sea veggies (optional)

Instructions:

PREPARE THE BROTH -In a large pot add water, ginger and garlic and bring to a boil. Once boiling lower to a simmer and let cook another 5 minutes.

NOODLES -While the broth is simmering place another pot filled with water of medium-high heat and cook noodles according to package directions (alternately you can add the noodles directly into the broth to cook).

MIX IN THE MISO -Add a few tablespoons of the water broth from the pot to a small bowl. Add miso to the bowl and mix in the miso to form a puree. Place the miso puree in the soup pot and simmer for 2 or 3 minutes (miso should not be boiled because it will kill the beneficial bacteria). Finally, add the spinach, mushrooms, broccoli, soy sauce and red pepper paste and simmer for another 3-4 more minutes and then remove from heat.

TO SERVE - Evenly plate soup into bowls and top with equal amounts of noodles, top the soup with sliced scallions and serve.

Want to bulk up this dish? Add tofu, an egg or salmon! You can't go wrong.

xo,

Lauren Courtney

Recipe, FoodLauren UngerThird Eye