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View CartMiso Soba Noodle Soup for Vegans
Today’s recipe is about noodles! Noodles play an important role in Asian culture and their consumption varies by region. While egg and white wheat noodles are popular in China, Japan is a big fan of soba and udon noodles. You might find plenty of dishes with wide thin rice noodles in Thailand, but in its neighboring country, Vietnam, people like to cook with thin rice vermicelli.
Today, I am going to show you how to make a vegan miso soba noodle soup. Nothing gives me more comfort in these cold winter days than a bowl a warm noodle soup. High in protein and antioxidants, this vegan miso soup recipe includes many healthy ingredients that help us to strengthen our immune systems.
First, we will start off the dish by sautéing my favorite combination of flavors, garlic, ginger and spring onions. Each of these herbs not only add flavors to the dishes and soups, but more importantly, all of them are packed with nutrients. When using all these herbs together, they have a synergistic effect that can’t be achieved individually.
Secondly, the noodle we use in the soup is the Japanese soba noodle. Soba, made with buckwheat, has a delicate texture and a rich, nutty flavor. Buckwheat has no gluten and is high in nutrients, which makes it a healthy choice. When buying soba noodles, make sure you check out the percentage of the buckwheat flour in the noodle (recommended amount is minimum 30%). The higher the percentage of buckwheat, the higher the price is, however.
Thirdly, shiitake mushrooms are high in B vitamins, and they serve as a food source of vitamin D. It is also a great source of vegetable-based protein, dietary fiber, iron and vitamin C.
Finally, miso paste, or Shiro miso, is a sweet and mellow white miso. It is fermented for a shorter period of time, lower in salt and has a milder and more delicate flavor than the darker varieties. It is perfect in soups, salad dressings, and light sauces. Packed with all these nutrients and flavors, this bowl is the ultimate winter comfort dish. You have to try it!
Vegan Miso Soba Noodle Soup Recipe
TIME:
45 minutes
PREP:
15 minutes
YIELD:
4 dozen
Ingredients
- • 2 tbsp white Miso paste
- • 1 tbsp soy sauc
- • 1 tbsp rice vinegar or mirin
- • 1 tsp sesame oil
- • 4 cups vegetable stock
- • 2 tbsp finely chopping spring onions
- • 1 tsp freshly grated garlic
- • 1 inch ginger (cut into long matchsticks)
- • 2 tbsp vegetable oil
- • 5-6 in small Bok Choy (washed and sliced in half lengthwise)
- • 2 bundles buckwheat soba noodles (200 g)
- • 3 shiitake mushrooms (cleaned and thinly sliced)
- • 1 cup Tofu (cut into cubes)
- • 2 tbsp toasted sesame seeds
- • 1/5 Nori sheet (cut into thin stripes)
- • 1 tsp black roasted sesame seeds
- • 1 tsp black roasted sesame seeds
Instructions
- Prepare the miso paste for the soup: add 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, 1 tsp sesame oil. Whisk together into a thick paste and then set aside.
- Cook the soba noodles according to package instruction. Rinse with cold running water and then set aside.
- In soup pot, heat the vegetable stock with medium high heat and bring it to boil. Then turn the heat to low, cover and let it simmer. Carefully take out a cup of soup and mix with the miso paste. Set aside
- Heat a frying pan with medium high heat. Add 2 tbsp of vegetable oil, then add ginger, spring onion and garlic, sautéed for a few minute until fragrant and soft, then add the shiitake mushroom slices and bok choy. Stir fry for about 5 mins, then add-8 mins or until the vegetables are cooked and soft.
- Add tofu and soba noodle into the simmering vegetable stock and cook further for 2 mins. Add the bok choy and shiitake mushroom mixture into the soup and then switch off the heat. Add in the diluted miso mixture into the soup and give it a stir until well mixed.
- Divide the soup and the noodles among the serving bowls, garnish with spring onions, nori stripes, chili flakes and toasted sesame seeds. Serve immediately.
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