Miso Soba Noodle Bowl
Miso Soba Noodle Bowl
Ingredients
For the Miso Broth
- 6 cups vegetable broth
- 1/4 cup white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
For the Noodles and Toppings
- 8 ounces soba noodles
- 14 ounces firm silken tofu, drained and cubed into 1/2-inch pieces
- 4 ounces shiitake mushrooms, stems removed, thinly sliced
- 5 ounces baby spinach
- 3 spring onions, thinly sliced
- 1 teaspoon sesame oil
Instructions
- 1
Prepare the broth: In a large pot, combine the vegetable broth, grated ginger, and minced garlic. Bring to a gentle simmer over medium heat.
⏱️ 5 min
- 2
While the broth is simmering, cook the soba noodles according to package directions. Typically, this involves boiling them in a separate pot of salted water for 4-5 minutes until al dente. Drain well and rinse with cold water to prevent sticking.
⏱️ 7 min
- 3
Add the miso paste, soy sauce, and mirin to the simmering broth. Whisk well until the miso paste is fully dissolved. Reduce heat to low and keep warm.
⏱️ 3 min
- 4
In a separate pan, heat the sesame oil over medium heat. Add the sliced shiitake mushrooms and sauté for 3-5 minutes until softened and lightly browned.
⏱️ 5 min
- 5
Add the cubed tofu to the pan with the mushrooms and gently toss for 2-3 minutes to warm through.
⏱️ 3 min
- 6
To assemble the bowls, divide the cooked soba noodles among 4 serving bowls. Ladle the hot miso broth over the noodles.
⏱️ 2 min
- 7
Arrange the sautéed shiitake mushrooms and tofu on top of the noodles and broth. Add a handful of fresh baby spinach to each bowl.
⏱️ 2 min
- 8
Garnish generously with thinly sliced spring onions. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Soba Noodle Bowl
For the Miso Broth
- 6 cups vegetable broth
- 1/4 cup white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
For the Noodles and Toppings
- 8 ounces soba noodles
- 14 ounces firm silken tofu, drained and cubed into 1/2-inch pieces
- 4 ounces shiitake mushrooms, stems removed, thinly sliced
- 5 ounces baby spinach
- 3 spring onions, thinly sliced
- 1 teaspoon sesame oil
Instructions
- 1
Prepare the broth: In a large pot, combine the vegetable broth, grated ginger, and minced garlic. Bring to a gentle simmer over medium heat.
⏱️ 5 min - 2
While the broth is simmering, cook the soba noodles according to package directions. Typically, this involves boiling them in a separate pot of salted water for 4-5 minutes until al dente. Drain well and rinse with cold water to prevent sticking.
⏱️ 7 min - 3
Add the miso paste, soy sauce, and mirin to the simmering broth. Whisk well until the miso paste is fully dissolved. Reduce heat to low and keep warm.
⏱️ 3 min - 4
In a separate pan, heat the sesame oil over medium heat. Add the sliced shiitake mushrooms and sauté for 3-5 minutes until softened and lightly browned.
⏱️ 5 min - 5
Add the cubed tofu to the pan with the mushrooms and gently toss for 2-3 minutes to warm through.
⏱️ 3 min - 6
To assemble the bowls, divide the cooked soba noodles among 4 serving bowls. Ladle the hot miso broth over the noodles.
⏱️ 2 min - 7
Arrange the sautéed shiitake mushrooms and tofu on top of the noodles and broth. Add a handful of fresh baby spinach to each bowl.
⏱️ 2 min - 8
Garnish generously with thinly sliced spring onions. Serve immediately.
⏱️ 1 min