Soba Noodle Soup With Miso And Veggies Recipe

Name: Soba Noodle Soup With Miso And Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch Scallion, white and light green parts thinly sliced, green stalks reserved; 1 bunch Baby bok choy, thinly sliced (or any desired green such as spinach, chard or cabbage); 2 Cloves Garlic, smashed; 2 Inches Ginger, peeled and sliced in 1/4 inch rounds; 6 Inch piece of Lemongrass, cut vertically and sliced; 2-3 Carrots, thinly sliced; 1 Package Enoki mushrooms, roots removed and chopped in half; 1/2 teaspoon Instant Dashi (such as HON Dashi) (optional); 1/4 cup Shiro (white) miso paste; 1 tablespoon Soy sauce; 8 ounces Tofu, extra-firm, cubed; 1 Bundle dried Soba Noodles (approx 3.25 ounces)

Servings: persons

1 bunch Scallion, white and light green parts thinly sliced, green stalks reserved
1 bunch Baby bok choy, thinly sliced (or any desired green such as spinach, chard or cabbage)
2 Cloves Garlic, smashed
2 Inches Ginger, peeled and sliced in 1/4 inch rounds
6 Inch piece of Lemongrass, cut vertically and sliced
2-3 Carrots, thinly sliced
1 Package Enoki mushrooms, roots removed and chopped in half
1/2 teaspoon Instant Dashi (such as HON Dashi) (optional)
1/4 cup Shiro (white) miso paste
1 tablespoon Soy sauce
8 ounces Tofu, extra-firm, cubed
1 Bundle dried Soba Noodles (approx 3.25 ounces)

1
Bring 4 cups of water to a simmer along with scallion tops (green), 2 smashed garlic cloves, ginger, sliced lemongrass and instant dashi (if using). Cover and let simmer for 30 minutes.
2
Meanwhile, cook soba noodles according to package directions or until al dente (approximately 6 minutes), drain and set aside.
3
Drain broth base through a fine sieve and return to pot. Bring back up to a low simmer and add carrots, half of sliced scallions and bok choy. Simmer for 10 minutes, add mushrooms and cook additional 5 minutes.
4
Add soy sauce.
5
Turn off heat and stir in miso paste until fully combined.
6
Place soba noodles in large bowls along with cubed tofu and a large pinch of scallions. Ladle soup on top of the noodles, tofu and scallions. Enjoy.

212

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 1 bunch Scallion, white and light green parts thinly sliced, green stalks reserved, 1 bunch Baby bok choy, thinly sliced (or any desired green such as spinach, chard or cabbage), 2 Cloves Garlic, smashed, 2 Inches Ginger, peeled and sliced in 1/4 inch rounds, and more.

Yes, Soba Noodle Soup With Miso And Veggies 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!

Soba Noodle Soup With Miso And Veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions