Creamy Miso Soup W/ Veggies, Greens & Soba Noodles

Name: Creamy Miso Soup W/ Veggies, Greens & Soba Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup Vegetables & Noodles; 1 onion, sliced pole-to-pole; 2 tablespoons olive oil or coconut oil; 2 cups carrots, roll cut; 2 cups celery, 1/3-inch dice; 2 cups yam or sweet potato, peeled, 1/3-inch dice; 1 4-inch piece kombu; 1/3 cup fresh ginger, peeled, minced; 2 large cloves garlic, crushed; 1/2 teaspoon salt; 1/2 pound soba noodles, broken in half; 1 bunch rainbow or other chard: stems cut into 1/2-inch dice; greens cut into 1-inch wide strips; Miso/Tahini/Curry Paste; 1/3 cup mellow white miso; 1/4 cup mellow brown rice miso; 1/4 cup tahini; 1 teaspoon Thai red or green curry paste (or more to taste); 1 cup water

Servings: persons

Soup Vegetables & Noodles
1 onion, sliced pole-to-pole
2 tablespoons olive oil or coconut oil
2 cups carrots, roll cut
2 cups celery, 1/3-inch dice
2 cups yam or sweet potato, peeled, 1/3-inch dice
1 4-inch piece kombu
1/3 cup fresh ginger, peeled, minced
2 large cloves garlic, crushed
1/2 teaspoon salt
1/2 pound soba noodles, broken in half
1 bunch rainbow or other chard: stems cut into 1/2-inch dice; greens cut into 1-inch wide strips
Miso/Tahini/Curry Paste
1/3 cup mellow white miso
1/4 cup mellow brown rice miso
1/4 cup tahini
1 teaspoon Thai red or green curry paste (or more to taste)
1 cup water

1
Pour the oil into the bottom of a large soup pot over medium heat.
2
When the oil is hot, stir in the onions.
3
Cover the pot and cook the onions until translucent and beginning to color, stirring occasionally.
4
Add the carrots, celery, drained yam, kombu, garlic, ginger, and salt, and saute for 5 minutes.
5
Add 9 cups of water, cover the pot, and bring to a boil over high heat.
6
When the water boils, stir in the soba noodles and lower the heat so that the soup simmers.
7
After one minute, stir in the diced chard stems.
8
After two more minutes, stir in the chard greens.
9
Meanwhile, blend the miso/tahini/curry paste in a blender until smooth.
10
After the greens have cooked two minutes, turn the heat down to low and stir in the miso/tahini/curry paste.
11
Add half a cup of water to the blender to release any of the paste clinging to the sides of the blender jar.
12
Taste the soup and season to taste with salt or additional miso.

589

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Soup Vegetables & Noodles, 1 onion, sliced pole-to-pole, 2 tablespoons olive oil or coconut oil, 2 cups carrots, roll cut, and more.

Yes, Creamy Miso Soup W/ Veggies, Greens & Soba Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!