Miso Soba Noodle Soup
Miso Soba Noodle Soup takes around 45 minutes from beginning to end. For $2.11 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 9g of protein, 5g of fat, and a total of 198 calories. This recipe serves 8. It works well as a soup. It is brought to you by Cooking Ala Mel. 371 person were impressed by this recipe. It will be a hit at your Autumn event. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. If you have extra firm tofu, olive oil, ginger, and a few other ingredients on hand, you can make it. Overall, this recipe earns an amazing spoonacular score of 84%. Easy Honey Miso Glazed Salmon And Soba Noodle Soup, Soba Noodle Salad With Edamame and Miso Dressing, and Soba Noodle Salad with Orange Miso Vinaigrette are very similar to this recipe.
Servings: 8
Ingredients:
1-14 oz. package extra firm tofu, drained and cut into small cubes
8 cloves garlic, minced
1 Tbsp grated ginger
1/2 cup miso paste
8 oz. mushrooms, cleaned and thinly sliced
2 Tbsp olive oil
15 scallions, thinly sliced (white and green parts separated)
8 oz. dried soba noodles (I used buckwheat)
1 Tbsp soy sauce
4 cups fresh spinach
8 cups vegetable broth
2 cups water
Equipment:
sauce pan
pot
whisk
bowl
Cooking instruction summary:
In a saucepan over medium heat, bring a pot of water to a boil. Add the soba noodles, and cook for about 4 minutes, until tender. Drain; set aside.In a large stock pot, heat the oil over medium heat. Add the mushrooms and white parts of the green onions, season with salt, and cook until the mushrooms are soft. Add the broth and water; bring to a boil.Whisk in the miso paste, garlic, ginger, and soy sauce. Reduce the heat to a simmer. Add the cubed tofu, spinach, and green parts of the scallions. Cook until the spinach wilts.Rinse the soba noodles under water briefly if they have clumped together, and add them to the soup just before serving. Divide evenly among bowls. Serve.
Step by step:
1. In a saucepan over medium heat, bring a pot of water to a boil.
2. Add the soba noodles, and cook for about 4 minutes, until tender.
3. Drain; set aside.In a large stock pot, heat the oil over medium heat.
4. Add the mushrooms and white parts of the green onions, season with salt, and cook until the mushrooms are soft.
5. Add the broth and water; bring to a boil.
6. Whisk in the miso paste, garlic, ginger, and soy sauce. Reduce the heat to a simmer.
7. Add the cubed tofu, spinach, and green parts of the scallions. Cook until the spinach wilts.Rinse the soba noodles under water briefly if they have clumped together, and add them to the soup just before serving. Divide evenly among bowls.
8. Serve.
Nutrition Information:
covered percent of daily need
