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.
{ 9 comments… read them below or add one }
I have never made a Eastern soup before….maybe it's about time I try!!!
Yum. This is my comfort food. I can eat it everyday!
Can I say how much I love Miso soup?! I went to L.A this weekend and I had it there like almost every time we went out to eat. They have tones of Asian inspired restos, so I was in heaven! I am so glad you made this!
Nina – do it, so easy and delicious.
Angelique – oooh I am jealous!
It's very hot here today, but I think I'm going to make soup for dinner. This one looks fabulous!
Looks and sounds good but you are never supposed to simmer or boil miso! It kills everything good-for-you in it. You are supposed to just mix the paste in hot water right before you eat it.
CAG – you are totally right! I learned that recently and didn’t even think about this older post, thanks for the reminder.
CAG-and Katerina–
This recipe does not ask you to boil the miso. In fact you’re asked to remove the dashi from the heat and then add the miso. Maybe you weren’t referring to this recipe?
I made this recipe tonight–yum! Although I think my miso is quite strong–I needed to add water to dilute it all a bit.
deb – after CAG pointed that out I updated the recipe!
Miso does vary a lot in flavour, with white miso being the mildest.