Restorative Miso Noodle Soup
Servings: 4 servings
4 ounces (115g) dried buckwheat soba noodles
1 tablespoon (15ml) extra-virgin olive oil
1 small onion, diced
1 garlic clove, minced
1 tablespoon (8g) finely grated fresh ginger
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 cups (946ml) low-sodium chicken or vegetable broth
1 tablespoon (15ml) soy sauce or tamari
¼ cup (64g) white miso paste
6 ounces (170g) silken tofu, cut into ½-inch cubes
2 ounces (55g) shiitake mushrooms, thinly sliced
2 cups (60g) packed baby spinach
2 scallions, thinly sliced
1. Cook the soba noodles in a Dutch oven or large pot according to the package instructions. Drain and rinse with cold water to remove the excess starch. Set aside. Wipe the pot clean.
2. In the same pot, heat the oil over medium heat until shimmering. Add the onion, garlic, ginger, salt and pepper, and cook, stirring occasionally, until soft, about 3 minutes. Pour in the broth and soy sauce. Bring to a boil, then reduce the heat and simmer for 8 to 10 minutes.
3. Add the miso paste and whisk until completely dissolved. Add the tofu, mushrooms and spinach, and simmer until the mushrooms are tender and spinach is wilted, about 5 minutes more. Stir in the cooked soba noodles and scallions before serving.