Miso Soba Noodle Soup
Miso!! The ultimate umami! Add it to ANYTHING and you’ve got a flavor bomb. I created this absolutely addictive miso soba noodle soup with the amazing flavor of miso paste and I’m so excited to share it with you! Warm cozy miso broth, silky smooth soba noodles, crispy pillowy tofu and bright fresh greens. This will be your new favorite comfort dish! Miso EXCITED! Let’s cook!!
Equipment
- large pan
- air fryer
Ingredients
- 6oz
dried soba noodles
- ½ tsp toasted sesame oil
- avocado oil spray
- ½ pound extra firm tofu drained, pressed, and cut into 1/2 inch cubes
- 2 garlic cloves minced
- 1 teaspoon freshly grated ginger
- 2 scallions chopped
- 6 cups water
- ¼ cup vegan miso paste
- 2-4 tbsp soy sauce to taste
- 4 baby bok choy halved
- 1 cup edamame steamed, shelled
- 1 punnet button mushrooms quartered
Instructions
- Bring a medium pot of water to a boil. Add the soba noodles and cook them according to the package directions
- Drain the noodles in a colander and rinse them well with cool water.
- Return the noodles to the pot and toss them with the sesame oil.
- Add tofu to an air fryer, spray with a little avocado oil and cook at 400 until crispy (approx 10 mins)
- Heat 1 tbs avocado oil in large pan over medium heat. When the oil is hot, add the garlic, ginger, and white parts of the scallions. Sauté for one minute.
- Add your bok choy and mushrooms and stir fry until slightly browned and wilted. Then remove from the heat and set aside.
- Add the water to a pot. Raise the heat and bring it to a boil.
- Remove the pot from heat.
- Stir the miso into the pot and Season the soup with soy sauce to taste.
- Divide the noodles, bok choy and edamame and tofu among four bowls, then ladle the soup overtop. Garnish with scallions. ENJOY!