Description
Soba Noodle Soup with mushrooms, snow peas and tofu. A hearty delicious brothy soup full of healthy veggies and nutrients. Vegan and GF adaptable!
Ingredients
Units
Scale
Ginger Miso Broth
- 1 tablespoon ginger- peeled and finely chopped or grated.
- 6 cups chicken stock (or use veggie broth)
- 1/4 cup white miso
- 1/2 teaspoon hondashi granules (optional but delicious)
- 8–12 ounces tofu- patted dry, cut into 3/4 inch cubes (or sub chicken breast)
- generous pinch salt and pepper
- 1–2 tablespoons oil
Soup additions:
- 4–8 oz shitake mushrooms- sliced, stems removed (or other mushrooms) or try Smoked Mushrooms!
- 2 cups chopped kale, or other greens
- 2 cup snow peas, or other vegetables- green beans, cabbage, carrots (chopped small)
- 3–4 oz soba noodles- they make gluten-free ones!
- 4 scallions- sliced at a diagonal- for garnish
- 1 teaspoon sriracha sauce– or more to taste
- 1 teaspoon toasted sesame oil — or more to taste
- 1 teaspoon toasted sesame seeds– or more taste
Instructions
- 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 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.
- Stir in miso paste and optional hondashi granules.
- Add the crispy tofu and optional browned mushrooms.
- Add scallions, and a little squirt of Sriracha, or more to taste. Add a teaspoon of toasted sesame oil. Adjust salt and seasonings to you liking.
- Sprinkle with toasted sesame seeds and serve!
Notes
If making the soup ahead, I would cook soba noodles separately and keep them separate so they don’t swell too much.
Nutrition
- Serving Size: 1 ¼ cups
- Calories: 287
- Sugar: 6 g
- Sodium: 813.2 mg
- Fat: 8.1 g
- Saturated Fat: 1.1 g
- Carbohydrates: 38.3 g
- Fiber: 13.8 g
- Protein: 18.6 g
- Cholesterol: 0 mg