Miso Soba Noodle Soup
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 canola 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.
Serving: 1/5 recipe | Calories: 230kcal | Carbohydrates: 28g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 800mg | Fiber: 3.5g | Sugar: 6.4g