This Japanese Miso Soba Noodle Soup is adapted from the Rebar Cookbook. This warm and comforting dish is a great way to use leftover vegetables and makes for a quick, easy and delicious meal. Make this favourite soup in less than 10 minutes!
Keyword: Edamame Miso Soup, Japanese Noodle Soup, Japanese Soba Noodle Soup, Soba Noodle Soup Recipe
1cupchopped leftover vegetables (mushroom, snow peas or broccoli)optional
1 1/2cupfrozen edamame beansshelled
1cupkale or spinachchopped
1 1/2tbspmiso pasteGenmai
2green onionssliced on an angle
1sheetleftover nori seaweed cut into medium strips(or 1 tbsp dulse flakes)
Start by adding the water, and mirin and soy sauce or tamari if using into a medium saucepan and bring to a boil.
While you are bringing the soup water to a boil, heat another smaller saucepan of water up to cook the soba noodles. Cook the noodles according to the package directions (usually they need to be boiled for 6-8 minutes). Cooking them in a separate saucepan from the soup ensures the noodles won't go soggy. Once the noodles are cooked, remove from the heat and drain in a colander in the sink. Rinse the cooked noodles under cold water to stop the cooking process.
Once the soup water is boiling add the carrots (and any other vegetables you are using such as mushrooms or broccoli or snow peas) and edamame beans. Cook for 3-4 minutes, or until cooked to your desired firmness.
In a separate bowl, mix the miso paste with 2 tbsp of water. Once the vegetables are finished cooking, turn off the heat and whisk in the miso paste water blend. Make sure to not bring the water back to a boil as this will kill off all the goodness in the miso. Add in the kale or spinach, and spring onions and let them wilt in the hot broth with the lid on. Taste and adjust for saltiness - add more tamari or soy sauce if needed.
To serve, arrange the soba noodles into two bowls. Top with the miso soup and vegetables with edamame. Sprinkle with toasted sesame seeds and seaweed. Enjoy!
Make it gluten-free: Use 100% buckwheat soba noodles, and use shiro miso.Add more protein: Crack in 2 eggs 1 minutes after adding the vegetables and let them poach whole in the soup.Decrease the sodium: Omit the soy sauce.Make it soy-free:Use chickpea miso, use coconut aminos in place of soy sauce, and use eggs in place of edamame for protein.Nutrition Analysis was done with no added soy sauce