Miso is a traditional food that’s been consumed in Japan and China for thousands of years. Made from fermented soybeans, the salty paste can be used in a variety of recipes, but it’s most commonly used in soup, which is widely consumed for breakfast in Japan to get one’s day off to a healthy start. No matter what time of the day you choose to eat it, miso soup is delicious and nourishing. Be mindful though—many restaurants add bonito—dried fish flakes—to their miso soup. This 10-minute Miso Soup is a slightly different twist on the traditional miso soup and you can customize it with your favorite vegetables.
Makes 4 cups, 2 bowls.
- 4 cups water + 1 tablespoon warm water, reserved
- 2 bundles of soba noodles (or ⅔ of a package)
- 2 green onions, white parts diced, greens reserved and sliced into thin circles
- 4 tablespoons of yellow miso paste
- Your favorite vegetables, options include
- 2 carrots, sliced
- 1 cup of broccoli florets
- 1 cup of kale or Swiss chard ribbons
- ¼ cup of mushrooms, sliced
- ¼ cup of firm tofu, cubed, optional
- 1 sheet of nori, cut into squares, optional
- Put water in a pot and bring to a boil.
- Add onions and noodles and boil for 3 minutes.
- Meanwhile, put miso in a small bowl and add a tablespoon of warm water. Stir until smooth, removing all lumps. Set aside.
- After the onions and noodles have boiled for 3 minutes, reduce heat to a simmer and add vegetables and nori. Allow to simmer for 2-3 minutes.
- Add miso and tofu, if using and allow to warm for 1-2 minutes, ensuring the soup doesn’t bubble to a boil.
- Remove from heat. Ladle into bowls and top with green onions if desired.
Keywords: vegan, asian, miso, soup