Ginger Miso Noodle Soup with crispy tofu, soba noodles, mushrooms, and greens. A nourishing, healthy Asian-inspired soup ready in under an hour.

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Crispy Tofu

Ginger Miso Broth

2 fat shallots, diced
1 tablespoon ginger- peeled and finely chopped or grated
8 oz shitake mushrooms- sliced, stems removed (or other mushrooms) or try Smoked Mushrooms
6 cups veggie broth or chicken stock
4 ounces soba noodles- they make gluten-free ones!
2 cups chopped kale, or other greens

2 cup snow peas, chopped, or other vegetables- edamame, green beans, cabbage, carrots (chopped small)
1 teaspoon sriracha sauce-- or more to taste
1 teaspoon toasted sesame oil -- or more to taste
1/2 teaspoon hondashi granules (not vegan, totally optional, but really delicious)
1/4 cup white miso (mix with a little hot broth first before adding to the soup)
1 teaspoon toasted sesame seeds-- or more to taste
4 scallions- sliced at a diagonal- for garnish

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Sear the protein. In a large pot or Dutch oven, heat oil over medium-high heat. When oil is hot, add a generous 5- 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 medium. Once tofu is brown, blot and set aside.
Broth. To the same pot, add a little more olive oil. Sauté shallot, ginger, and mushrooms over medium heat until the shallots are tender and fragrant. Add the stock and bring to a boil.
Cook the Soba noodles. Once the stock comes to a boil, add the soba noodles, lower heat, keeping at a gentle simmer, with the pot uncovered. Stir occasionally until the soba noodles are just tender.
Add the Veggies. Add the kale and or snow peas, cook 2-3 more minutes. Add the crispy tofu.
Season. Stir in sriracha, sesame oil, and the miso paste, and optional hondashi granules. Taste and adjust salt, pepper, and spice level to taste.
Garnish the soup. Stir in the scallions. Sprinkle with toasted sesame seeds and serve!

If making the soup ahead, I would cook soba noodles separately and keep them separate so they don’t swell too much.

Leftovers will keep for 3 to 5 days in the fridge, but I would cook and store the noodles separately if you think you’ll have leftovers.