Last week while in Austin for SXSW, I had miso soup at a random sushi restaurant. Nothing fancy, just the basic broth with tofu and scallions, but damn, it was good. It’s not like it was my first time ever having miso soup, but I’ve been craving it for pretty much every single meal since. (Hence, this recipe!)
Since miso soup isn’t typically the most filling dish, I added buckwheat soba noodles, shiitake mushrooms & bok choy to fill it out a bit, in addition to the tofu & scallions.
I ended up making this two days in a row last weekend- the first time using water, and then second time using half water, half mushroom broth. Mushroom broth added a bit more of that rich, umami flavor (which I can’t get enough of), and paired quite well with the miso.
The best part? Prep time included, it’s ready in less than 30 minutes!
- 5 oz buckwheat soba noodles
- 3 large leaves of bok choy, thinly sliced
- 2 scallions, chopped (plus more for garnish)
- 1/2 cup shiitake mushrooms, thinly sliced
- 1 cup firm tofu, patted dry and cut into small cubes
- 1 1/2 cup water
- 1 1/2 cup mushroom broth
- 1 tbsp miso
- 1 clove garlic, thinly sliced
- 1 inch piece of ginger, peeled and thinly sliced
- 1 tbsp tamari
- For garnish: scallions, radish, gomasio or regular sesame seeds
- In a saucepan, cook buckwheat noodles in boiling, salted water according to package directions. Drain and set aside.
- In a small bowl, whisk miso into 1/2 cup of water until well combined.
- In a saucepan, bring remaining 1 cup of water, mushroom broth, ginger, garlic & tamari to a boil.
- Meanwhile, prep veggies and tofu.
- Let broth simmer for 15 minutes, and then stir in the miso, followed by the bok choy, scallions, mushrooms & tofu.
- Let simmer for additional 5 minutes, remove from heat and serve over noodles. Garnish with gomasio, scallions and radish slices.