Wednesday, August 29, 2012

Soba Noodle Miso Soup

Here's a quick little recipe of you're in the mood for something light, savory, and nourishing. If you haven't tried soba noodles before, now is the time to do so! They are a type of Japanese noodle made with buckwheat flour. Because buckwheat is a whole grain, it contains so many nutrients, including flavonoids, magnesium, and fiber. The nutrition of buckwheat noodles doesn't even compare nutrient-devoid refined white noodles. And, buckwheat is gluten-free! The noodles have a great texture and mild flavor, which allows them to pair well with a variety of sauces. I used them here in this miso soup and I was in love.


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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