miso soba soup
If you have around 45 minutes to spend in the kitchen, miso soba soup might be a super dairy free recipe to try. One serving contains 526 calories, 35g of protein, and 8g of fat. For $28.0 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 2. 4787 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for Winter. A mixture of scallions, dashi, kombu, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a pricey main course. It is brought to you by Love & Lemons. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is excellent. Try A Quick And Easy Soup {miso Soup With Soba Noodles Or Mung Bean, Ginger Miso Soba Soup, and Miso Soba Noodle Soup for similar recipes.
Servings: 2
Ingredients:
4 baby bok choy pieces, coarse stalks thinly sliced
4 cups dashi
1 teaspoon grated ginger
a piece of dried kombu, about 2x3 inches
3-4 tablespoons white or shiro miso
ponzu, on the side
1/4 cup chopped scallions
1/2 cup sliced shiitake mushrooms
6 oz. soba noodles (100% buckwheat if gluten free)
3 teaspoons soy sauce or tamari
1/2 cup tofu cubes (firm tofu)
4 cups water
Equipment:
pot
bowl
Cooking instruction summary:
Make the dashi: gently rinse the kombu piece. Place it in a medium pot with 4 cups water. Gently simmer for 10 minutes. Don’t let it boil, or the kombu flavor will turn bitter. Once the kombu piece is soft, remove it and bring the water to a boil for just a few minutes. Add your soba noodles, then reduce heat again and add in 1/2 cup more water. (It should be just below boiling, you don’t want the miso to boil). In a small bowl, stir the miso paste together with some of the hot dashi water (until it’s not clumpy), then stir to incorporate it into the soup broth.Add the ginger, scallions and shiitakes, and gently simmer for about 10 more minutes or until the soba noodles are cooked through. In the last few minutes of cooking time, add the tofu and bok choy. Taste and adjust seasonings to your liking. Remove from heat once the bok choy is wilted but still has some bite.Top with shichimi and bonito flakes, (both optional), and serve with ponzu or extra soy sauce on the side.
Step by step:
1. Make the dashi: gently rinse the kombu piece.
2. Place it in a medium pot with 4 cups water. Gently simmer for 10 minutes. Don’t let it boil, or the kombu flavor will turn bitter. Once the kombu piece is soft, remove it and bring the water to a boil for just a few minutes.
3. Add your soba noodles, then reduce heat again and add in 1/2 cup more water. (It should be just below boiling, you don’t want the miso to boil). In a small bowl, stir the miso paste together with some of the hot dashi water (until it’s not clumpy), then stir to incorporate it into the soup broth.
4. Add the ginger, scallions and shiitakes, and gently simmer for about 10 more minutes or until the soba noodles are cooked through. In the last few minutes of cooking time, add the tofu and bok choy. Taste and adjust seasonings to your liking.
5. Remove from heat once the bok choy is wilted but still has some bite.Top with shichimi and bonito flakes, (both optional), and serve with ponzu or extra soy sauce on the side.
Nutrition Information:
covered percent of daily need
