Hit the reset button and nourish your gut with this miso soba noodle soup flavored with ginger and filled with bok choy, carrots, and mushrooms.
- 1 tablespoon olive oil (or vegetable oil)
- 1 teaspoon sesame oil
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 4 cups low sodium vegetable broth
- 4 cups water
- 1 tablespoon white miso paste
- 2 carrots, sliced into ribbons
- 2 heads of baby bok choy, leaves separated, rinsed, and halved longways
- 3.5 ounces enoki mushrooms, separated
- 1 inch ginger root, peeled and grated
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon sriracha
- 1/2 teaspoon rice wine vinegar
- 3 ounces dried soba noodles
- 14 oz. package firm tofu, drained and chopped into 1/2” cubes
To Serve: sriracha sauce, chopped scallions
- In a large stock pot, add the olive and sesame oils and turn on the heat to medium-high. Add the onion and saute until translucent, about 3-5 minutes. Stir in the garlic and cook another 30 seconds.
- Pour in the water, broth, and miso. Stir until miso has dissolved into broth mixture.
- Stir in the carrot, bok choy, and mushrooms. Bring to a simmer for 2-3 minutes.
- Add the ginger, soy sauce, sriracha, rice wine vinegar, soba noodles, and tofu. Bring back to a simmer and cook for up to 5-7 minutes or until the soba noodles are softened.
- To serve, divide into bowls and top with additional sriracha and/or scallions.