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Hearty Miso Soup with Soba Noodles and Tofu – vegetarian recipe
Stav Kogan

Hearty Miso Soup with Soba Noodles and Tofu

A quick and nourishing weeknight dinner, this hearty miso soup with soba noodles and tofu is a deeply flavorful and satisfying meal that comes together in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 202
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon (15 ml) (0.5 fl oz) sesame oil
  • 3/4 cup (75 g) sliced green onions
  • 1 tablespoon (15 g) (0.53 oz) grated fresh ginger
  • 2 cloves garlic, minced
  • 4 cups (960 ml) (1 liter) water
  • 1/4 teaspoon (1.5 g) (0.05 oz) ground black pepper
  • 4 ounces (115 g) (4.1 oz) dried soba noodles, broken into 1- to 2-inch pieces
  • 1/2 cup (120 ml) hot water
  • 1/3 cup (85 g) miso paste (white or yellow recommended)
  • 2 tablespoons (30 ml) (1 fl oz) tahini
  • 1 12.3-ounce / 350 g (12.3 oz) package firm tofu, drained and cut into 1/2-inch cubes
  • 1 tablespoon (15 g) (0.53 oz) shredded nori or wakame (seaweed)
  • Never boil miso paste. Adding it at the end of cooking and heating it gently preserves its delicate flavor and beneficial probiotics.
  • For a firmer texture, press your tofu for 15-20 minutes before cubing it. This removes excess water and helps it absorb the flavors of the broth.
  • Feel free to add more vegetables! Sliced shiitake mushrooms, baby spinach, or bok choy are excellent additions. Stir them in during the last few minutes of simmering.
  • Elevate your soup with garnishes. A drizzle of chili oil, a sprinkle of toasted sesame seeds, or extra fresh green onions on top adds wonderful texture and flavor.

Method
 

  1. In a large saucepan or Dutch oven, heat the sesame oil over medium heat.
  2. Add the sliced green onions, grated ginger, and minced garlic.
  3. Sauté for 2 minutes until fragrant, stirring frequently.
  4. Pour in the 4 cups (960 ml) of water and add the black pepper.
  5. Bring the mixture to a rolling boil.
  6. Add the broken soba noodle pieces, return to a boil, then reduce the heat to a simmer.
  7. Cook, uncovered, for 5 minutes.
  8. While the noodles cook, prepare the miso slurry.
  9. In a small bowl, whisk together the 1/2 cup (480 ml) of hot water, miso paste, and tahini until smooth and fully combined.
  10. Stir the smooth miso mixture into the soup. Gently add the cubed tofu and shredded seaweed.
  11. Continue to simmer for 1 to 2 more minutes, just until everything is heated through. Be careful not to boil the soup after adding the miso.

Nutrition

Calories: 202kcalCarbohydrates: 22gProtein: 11gFat: 8g

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