Soba Miso Soup
By Mary McDougall
This delicious version of Miso soup is a bit heartier with the addition of buckwheat soba noodles.
Serves: 4
Prep Time: 10 min
Cook Time: 5 min
Ingredients
6 Cups
Water
1/3 Cup
White miso
1 Tbsp
Soy sauce (optional)
1 Package
Firm silken tofu
12 Ounces
Cooked buckwheat soba noodles (see hints below)
1 Cup
Baby spinach leaves
1 Bunch
Green onions, chopped
1/4 Tsp
Crushed red pepper flakes
Directions
1
Place the water in a large pot and bring to a boil. Remove about 3/4 cup of the water and place in a bowl with the miso. Whisk until very smooth. Return to the pot and add the remaining ingredients. Heat through for about 1-2 minutes, then turn off the heat, cover and let rest for about 5 minutes.
Hint: Cooked buckwheat soba noodles are available in some areas of the country which saves a bit in preparation time. If you cannot find pre-cooked soba noodles, use about 4 ounces of dried soba noodles and cook according to package directions before using in this recipe.
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