Soba Noodle Miso Soup (serves 2)
1/4 lb of 100% buckwheat soba noodles, cooked as directed, drained, and set aside
2 cups water
1/2 tsp grated fresh ginger (you can add more or less to taste to your liking)
2-3 tbs miso paste of your choice (you can add more or less to taste to your liking)
half a block of organic tofu, cut into small cubes
steamed vegetables of your choice (baby bok choy, snow peas, carrots, shredded Napa cabbage, etc.)
sesame seeds and scallions for garnish
1. In a small saucepan, bring 2 cups of water to a simmer. Add the grated fresh ginger and stir. In a small bowl, add the miso paste and a few tablespoons of the hot simmering water. Mix thoroughly until the miso is no longer clumpy. Add this to the pot of simmering water and turn of the heat immediately. Taste and add more miso if you like it salty.
2. Divide the cooked soba noodles between two soup bowls. Add the cubed tofu to each bowl, along with the vegetables of your choice. Ladle the miso broth into each bowl and garnish with scallions and sesame seeds.
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