Miso Soup is one of my favorite parts of a sushi dinner. It's so warm and comforting and the other day I had a major craving for some. I decided to dress it up a bit so that it could function as a meal in an of itself, rather than just a starter.
Can we talk about how difficult it is to photograph soup? There really is no good way to make it look appetizing (if you have some tips I'd love to hear!)-- especially when the noodles are this funky grey color. But don't let the color fool you. Those funky grey buckwheat soba noodles are fantastic! Add some veggies and a protein and you've got yourself an easy, well-rounded, one-pot meal! Make sure you look for organic tofu and miso paste that is MSG free.
Loaded Miso Soup
- 12 ounces soba noodles
- 1 Tbsp vegetable oil
- 1/2 yellow onion, finely diced
- 1 Tbsp ginger, peeled and finely minced
- 2 garlic cloves, finely diced
- 6 Cups Vegetable broth
- 2 Tbsp Soy sauce
- 1 Cup water
- 1/2 head of napa cabbage, chopped
- 1/2 Cup white miso paste
- 2 Cups organic firm tofu, cut into cubes
- Cook the soba noodles according to the package directions. Drain in a colander, rinse with cold water, and set aside.
- Heat the vegetable oil in a heavy bottomed pot. Add onion, ginger, and garlic, and cook until onion is translucent (about 5 minutes.) Add vegetable broth, soy sauce, and 1 Cup of water and bring to a boil. Add cabbage and cook for 2 minutes. Whisk in miso over low heat for 1 minute. Add tofu and soba noodles just before serving.