Miso soup with soba noodles

I posted a picture of this miso soup on Instagram today and drove all of my friends and family crazy because I didn't share the recipe along with it. So, before I get any hate mail, here it is!

The miso and shiitake mushrooms are good for fighting off the sniffles that seem to be everywhere right now. Enjoy!

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Miso Soup With Soba Noodles
(Lightly adapted from Whole Living Magazine, Feb 2013 issue)
Serves 4
  • 2 tablespoons olive oil
  • 1 tablespoon grated fresh ginger
  • 4 scallions, thinly chopped and white and green parts separated
  • 3 cloves of garlic, minced
  • 4 oz shiitake mushrooms, thinly sliced
  • 1 sweet potato, peeled and diced
  • 1/2 cup edamame
  • 8 oz firm tofu, cut into small cubes
  • 4 oz soba noodles
  • 2 heads of bok choy, chopped
  • 1/2 cup white miso
  • 1 tablespoon lime juice
  • Shichimi togarashi (or cayenne), to taste (optional)
  1. In a medium pot, heat oil over medium heat. Add ginger, scallion whites, and garlic and cook about 2 minutes. Add sweet potato and toss to coat. Add 6 cups of water, edamame, and tofu and bring to a boil, then reduce heat and simmer until sweet potatoes are tender, 6 to 8 minutes.
  2. Meanwhile, cook the soba noodles according to package directions. Drain and rinse with cold water. Set aside.
  3. Add bok choy to soup and cook about 2 minutes. Stir in cooked noodles.
  4. Remove 1 cup of soup broth and whisk with miso until smooth. Make sure that soup is no longer boiling and add the miso to the pot. Add lime juice and season with salt and shichimi togarashi (or cayenne), if using. Serve topped with scallion greens.
Per serving: 408 calories, 13g fat, 56g carbs, 20g protein, 9g fiber.

1 comments:

Steph said...

Thank you! We have a local company that makes miso - we are so lucky! My Japanese Tea instructor says white miso is traditional for winter.