Description
This soba noodle soup recipe is easy to make with a rich, umami broth, tender noodles, and protein-packed tofu. This is a great plant-based meal for a cold night!
Ingredients
Units
Scale
- 5 oz soba noodles
- 1 tablespoon olive oil
- 4 oz shiitake, oyster, or baby bella mushrooms, cleaned and sliced
- 2 medium green onions, green and white parts separated and chopped
- 2 teaspoons freshly grated ginger
- 1 1/2 tablespoons white or yellow miso paste
- 5 cups vegetable broth
- 8 oz firm tofu, pressed then sliced into long strips
- 8 oz baby bok choy, cut into quarters
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
Instructions
- In a large pot over medium heat, add the olive oil. Add the sliced mushrooms and cook, stirring occasionally, until they begin to brown, about 5-7 minutes.
- Reduce the heat to medium low and add the white parts of the green onion, miso paste, garlic and ginger. Add 1/4 of the broth and stir until miso is dissolved.
- Add the remaining broth and cook for 5 minutes.
- While the soup is cooking, heat a medium-large pot of water and cook the soba noodles until slightly underdone. Drain and rinse with lukewarm water to wash off extra starch.
- To the soup, add the tofu and bok choy.
- Cook until bok choy is starting to wilt and the ends can be just pierced with a fork, 3-5 minutes.
- Add the soy sauce, sesame oil, and soba noodles. Cook for a final 1-2 minutes.
- Divide into bowls and top with green onion.
- Best served immediately. If saving for later, store the noddles separately and combine only before serving.