Healing Miso Soba Noodle Soup

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July 17, 2017

Recipe by Sprinkles and Saturdays


Ingredients for Ginger Miso Broth:

1 tablespoon olive oil

2 teaspoons minced garlic

1 teaspoon minced ginger

2-3 tablespoons soy sauce or tamari

4 cups vegetable broth

1/4 cup miso paste


8 oz extra firm tofu (cubed)

1/2 cup sliced cremini mushrooms

1/2 cup corn, cooked

4 oz soba noodles

1 handful spinach

Juice of one lime

Sesame seeds and/or toasted sesame seed oil for garnish


1Bring a large pot of water to a boil and cook the soba noodles according to the package directions (about 3 minutes). Drain, rinse with cold water, and set aside.

2Make the broth: Heat the oil in a large pot over medium heat. Add garlic and ginger and cook for about a minute, being careful not to burn them. Add soy sauce and stir to combine. Add the stock, cover, and bring to a boil. Remove lid, stir in tofu, and simmer uncovered for 10 minutes.

3Ladle about half a cup of the broth into a small bowl and stir in the miso paste until dissolved. Pour the miso broth into the pot and cook for another minute or so.

4Assemble the Miso Soba Noodle Soup: Add the mushrooms, corn, and spinach to the broth and cook for a minute or two to soften. Stir in the cooked soba noodles or divide the soba noodles between two bowls and pour the soup over it.

5Add a squeeze of lime and garnish with sesame seeds and a drizzle of toasted sesame oil (if using). Serve immediately.


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