Ginger Miso Soba Soup

| Laura Bolton
Serving size:2
Prep Time:
Total Time:
Ginger Miso Soba Soup

I’ve been imagining a hearty miso soup for a while now, stocked with warming garlic and ginger, swirls of buckwheat soba noodles, chunks of tofu and a heaping of veggies. The vegetables – in this case handfuls of chopped scallions, shitake mushrooms, lacinato kale leaves and radish sprouts – cook a bit when added to the soup, but maintain their freshness and a bit of crunch. Not particularly authentic, but nonetheless soul-satisfying.

Ginger Miso Broth

  • 1 tbsp low-sodium soy sauce
  • 2 tsp sesame or vegetable oil
  • freshly-ground black pepper, as needed
  • kosher salt, as needed
  • 2 tbsp miso (I use Miso Master or Westbrae Natural Mellow Red Miso)
  • 4 cup (32 oz) chicken or vegetable broth
  • 1 tbsp fresh ginger, minced (or use crushed ginger paste)
  • 2 tsp fresh garlic, minced
  • 1/2 cup yellow onion, finely-minced
  1. Heat the oil in a large pot over medium heat, until shimmering. Add the onion, garlic and ginger, and cook for a few minutes until softened. Add the soy sauce, and stir to combine. Cook for another minute. Add the stock, cover and bring to a boil. Remove the lid, and let simmer uncovered for another 10 minutes.
  2. Ladle a half cup or so of the broth into a small bowl. Stir in the miso and whisk until dissolved. Pour the miso broth into the pot and cook for a minute or two to heat through (but don't let come to a boil).

    For the Ginger Miso Soba Soup

    • chili flakes, for serving
    • sesame seeds, for serving
    • small handful of radish sprouts, pea shoots, bean sprouts, etc.
    • 1/2 cup scallions, chopped
    • 7 oz firm or extra-firm tofu
    • 1 cup (packed) kale leaves, roughly-chopped
    • 1/2 cup fresh shitake mushrooms, roughly-chopped
    • 4 oz soba (buckwheat) noodles
    1. Bring a large pot of water to a boil. Cook the soba noodles according to package directions, about 3 minutes. Alternatively, cook the soba noodles in the simmering ginger broth, prior to adding the miso. Add the mushrooms and kale and cook for a minute or two to soften.
    2. OR Divide the soba, mushrooms and kale leaves (for crunchier veggies) between two large bowls. Add the tofu. Pour the miso broth over the top and sprinkle with the scallions, sprouts, sesame seeds and chile flakes (if using). Serve warm.

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