miso soba soupmiso soba soup

Miso soba soup might be just the main course you are searching for. This recipe makes 2 servings with 526 calories, 36g of protein, and 8g of fat each. For $28.0 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. Many people made this recipe, and 4787 would say it hit the spot. It is perfect for Winter. A mixture of soba noodles, water, scallions, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Love & Lemons. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is amazing. Try Chicken Teriyaki with Soba Noodles, Cold Soba Noodles, and Creamy Mushrooms Over Soba Noodles (Vegan) for similar recipes.

Ingredients

Cooking Instructions

1. 01

   Make the dashi: gently rinse the kombu piece.

2. 02

   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. 03

   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. 04

   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. 05

   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.