The Miso Magic: Miso paste—the secret behind countless delectable dishes. Its umami-rich embrace transforms ordinary meals into extraordinary experiences. In this soup, miso brings warmth and depth, a perfect companion for cool evenings or cozy gatherings.
SOBA NOODLES: Soba noodles are one of my most favorite noodles to cook with and slurp! I used buckwheat soba for this recipe. You could absolutely sub for any noodle of choice.
AVOCADO OIL SPRAY: light and flavorless. I love cooking with avocado oil. It doesn’t affect taste and is also a good source of healthy fat.
TOFU: the amazing thing about tofu is its ability to take on flavor. Making it ideal for soups as it absorbs all that delicious umami miso flavor. I used extra firm tofu and it requires little pressing and the texture is much more ‘meaty’
MISO PASTE: misoooo! Completely in love with miso! It’s condensed flavor that lacks such a yummy punch. I used a vegan miso which has mushrooms as it’s base.
BOK CHOY: is one of those veggies that takes on anything you add to it. It will soak up all those amazing flavors instantly. Fresh. Crunchy and vibrant. Bok choy is one of my favorites and lends perfectly to this Asian style dish
EDAMAME: not only provides a sweet pop of nutty flavor. It gives you a boost of ironic fiber and protein. These incredible young soybeans are an absolute wonder. And are t just for snacking. They are are great addition to soups salads and noodles. They are easily found in the freezer section at supermarkets. I simply thawed and de-shelled under warm water.
BUTTON MUSHROOM: mushrooms provide the most amazing ‘meaty’ element. Absorbing all that miso flavor and making this dish feel satisfying and filling! I opted for button mushrooms but can easily be subbed for any mushroom of choice. !
Bring a pot of water to a boil and cook the soba noodles according to package instructions. Once done, drain and rinse them under cool water to stop the cooking process. Toss the noodles with toasted sesame oil to prevent sticking.
Cut extra-firm tofu into bite-sized cubes. Lightly spray them with avocado oil and air fry at 400°F for about 10 minutes until they turn crispy and golden. Set aside.
In a large pan, heat a tablespoon of avocado oil over medium heat. Add minced garlic, freshly grated ginger, and the white parts of chopped scallions. Sauté for about a minute until fragrant.
Add halved baby bok choy and quartered button mushrooms to the pan. Stir-fry until they are slightly browned and wilted. Remove from heat and set aside.
In a saucepan, bring 6 cups of water to a boil. Remove from heat and stir in the miso paste until fully dissolved. Season the broth with soy sauce to taste.
Divide the cooked soba noodles, sautéed bok choy and mushrooms, steamed and shelled edamame, and crispy tofu among four serving bowls.
Ladle the miso broth over the noodle and veggie mixture in each bowl. This fragrant broth will infuse every element with a deep umami flavor.
Finish off by garnishing with chopped scallions. The vibrant green adds a pop of color and freshness. Your Miso Soba Noodle Soup is now ready to enjoy!
From the crispy tofu to the sautéed veggies and the fragrant miso broth, every element plays a crucial role in creating a bowl that’s not just food, but an experience. So, gather your ingredients, set the stage, and let the miso magic unfold as you create a comforting masterpiece that will warm both your heart and your taste buds.
Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant forward meals.
This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!
dried soba noodles
Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant forward meals.
This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!
