Even if it is summer, when I am sick I want soup. Last week, when I was feeling under the weather and needed a boost, I improvised this lovely soup using my miso soup recipe as the base. The great thing about this soup is that you can keep all the necessary ingredients on hand at all times (miso, kombu, dashi, soba noodles) then add whatever vegetables you have, if you have any. This recipe is also endlessly flexible. Try some tofu or chicken if you have it, bean sprouts would be lovely, and sesame oil can’t make anything bad. Next time, I think I am going to stir in some lightly beaten egg.
Miso Soba Noodle Soup(serves 2)
Bring your dashi to a simmer and add soba noodles. Put your timer on for 5 minutes. Meanwhile heat a skillet to medium and add the olive oil then carrot, after 2 minutes add the zucchini and red bell pepper. When the timer goes off and your soba noodles are cooked remove from heat and add soy sauce. Stir a bit of the broth into your miso paste until thinned out and then stir it into the broth. Cover and let sit for 2 minutes. Add noodles into the bottom of the bowls, top with veggies, then broth, and lastly your toppings.