Miso Soba Soup With Tofu & MushroomsRecipe By: Eric Vellend
Umami-rich ingredients like miso paste and soy sauce boost flavor without adding fat in this warm and nourishing soup.
- 8 cups low-sodium chicken stock
- 12 dried Chinese mushrooms
- 1 tbsp white miso paste
- Salt, to taste
- 3⁄4 lb. dried soba noodles
- 1 1⁄2 lb. silken tofu, drained, diced
- 2 cups wakame (seaweed) salad, rinsed
- 2 green onions, thinly sliced (for garnish)
- Toasted sesame seeds or shichimi togarashi (a hot Japanese spice blend available at many Asian food shops), for serving
Directions Yield: Serves 4
- Place stock in 4-L saucepan over high heat. When it comes to boil, add mushrooms, cover and turn off heat. Let stand 20 minutes. Remove mushrooms. Trim and discard stems. Thinly slice caps. Set aside.
- Place miso in small bowl. Thin with a little hot stock. Add to pot with rest of stock. Taste and adjust salt. Keep stock hot over low heat.
- In large pot of salted water, boil noodles according to instructions on package. Drain. Divide among 4 large, deep bowls.
- When noodles are almost done, place tofu, seaweed and mushrooms on large plate. Microwave on high until heated through, 1 minute.
- Divide hot stock among bowls. Divide tofu, seaweed and mushrooms among bowls. Garnish with onion. Serve with sesame seeds or shichimi togarashi.