This easy recipe for Ginger Sesame Soba Noodle Soup with mushrooms and greens accomplishes two things – dinner, in a very short time, and much needed refrigerator cleansing. Comb through your fridge and decide what needs to be used up right now, and set these on the counter. Can you make a meal out of this using your pantry ingredients? This is what happened here.
What I love about this recipe, is how very versatile it is. The broth can be made with miso, beef stock, veggie stock or chicken stock. If you don’t have or like tofu, use chicken, shrimp or leave it out entirely. I do love the caramelized tofu though. Use what ever veggies you like. Even the soba noodles can be substituted if need be. The key is just creating a flavorful base. That’s the secret to any soup. And if you’ve been here a while, you’ll already know this.
Heat 6 cups of stock or miso broth in a big pot with ginger. In a separate skillet, sear tofu ( or chicken) and any other veggies you want to brown ahead of time. In this recipe, I browned the mushrooms but it’s not necessary.
When searing tofu, pat all sides down with paper towels pressing down to release water. Heat a skillet with oil.
When oil is hot, add a generous 4 finger pinch of salt and pepper to the oil. Give a stir. The oil will smell beautifully fragrant from the pepper.
Then carefully add the tofu, turning to brown on at least a couple sides. This simple preparation really enhances the texture and flavor tofu —but to lower the fat, you could add tofu to the soup, without searing it. The toasted sesame oil is key though, even if you just have a couple drops to garnish your bowl, it will greatly enhance the overall flavor of the soup.
Interesting fact: Miso broth and veggie broth are substantially lower in fat and calories than chicken and beef broth.
One the tofu is golden and nicely seared, set aside.
Once the broth is hot, add the ginger, veggies, noodles and simmer uncovered until the soba noodles are tender, about 4-5 minutes. Add the tofu. Add a splash or two of tamari soy sauce, to taste (or Braggs Liquid amino acids), a squirt of sriracha sauce, scallions and a little drizzle of toasted sesame oil.
Ginger Sesame Soba Noodle Soup with Shiitakes & Greens
Sesame Soba Noodle Soup with Shiitake mushrooms, snow peas and tofu. A hearty delicious brothy soup full of healthy veggies and nutrients. Vegan and GF adaptable! #soba #sobanoodlesoup
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4-6 1x
- Category: Soup
- Method: stove top
- Cuisine: japanese
Ginger Miso Broth
- 1 T ginger- peeled and finely chopped or grated.
- 6 cups chicken stock ( or use veggie broth or water)
- ¼ cup miso ( I prefer white)
- ½ teaspoon hondashi granules ( optional but delicious)
- 8 oz tofu- patted dry, then cut into ¾ inch cubes (or sub chicken)
- generous pinch salt and pepper
- 1–2 tablespoons oil
- 4–8 oz shitake mushrooms- sliced, stems removed (or other mushroom)
- 2 Cups chopped kale, or other greens
- 2 Cup snow peas, or other vegetables- broccoli, cabbage, carrots (chopped small)
- 3 oz soba noodles– they make gluten free ones!
- 4 scallions- sliced at a diagonal- for garnish
- 1 teaspoon sriracha sauce– or to taste
- 1 teaspoon TOASTED sesame oil — or to taste
- 1 teaspoon TOASTED sesame seeds— or to taste
- Bring 6 cups of stock and the ginger to a boil in a large pot over high heat.
- While water is heating, sear the tofu or chicken – heat oil over medium high heat, in a skillet. When oil is hot, add a generous 4 finger pinch of salt and pepper to the oil. Give a stir. The pepper will smell fragrant. Carefully add the tofu (or chicken), to the hot oil, letting it get golden brown, turning gently with a metal spatula, until golden. You may need to turn the heat down to med. (This simple preparation really enhances the texture and flavor, but to lower the fat, you could add tofu to the soup, without searing it.) Once tofu is brown, blot and set aside. (You can brown the mushrooms the same way, or add them directly to the broth.)
- Once stock comes to a simmer, add hondashi and miso, and stir until dissolved. Add kale, mushrooms, vegetables and soba noodles, keeping at a low simmer, with pot uncovered. Stir occasionally. Soba noodles will be cooked in 4-5 minutes and veggies lightly wilted.
- Add scallions, and a little squirt of Sriracha, or more to taste. Add a teaspoon of toasted sesame oil. Now taste for salt. If you don’t use the sriracha sauce, you may need just a little squeeze of lemon or lime juice.
Keywords: soba noodles, soba noodle soup