Soba Noodle Soup
As the weather turns cooler I'm more interested in making soups for dinner. This week I made an easy one from a great cookbook: The Vegan Table, by Colleen Patrick-Goudreau. Soba noodles are made from buckwheat and are great in savory soups.
Soba Noodle Soup
Ingredients:
8 oz soba noodles
20 shiitake mushrooms, sliced, fresh or dried
8 cups water
3 TBSP plus 2 tsp tamari, divided
2 TBSP sake or dry sherry (I used Sherry)
2 tsp fresh ginger, minced or grated
2 tsp rice vinegar or apple cider vinegar (I used rice vinegar)
1 TBSP mirin (optional) (I used it)
2 cups chopped spinach or kale (I used baby spinach)
12 oz firm or extra firm tofu, cut into 1/2 inch cubes
2 TBSP light miso paste
Sesame seeds and thinly sliced scallions for garnish (optional - I used them)
Cook the soba noodles per package directions, rinse and set aside.
If you're using dried mushrooms, reconstitute in hot water then drain and chop. Save the mushroom water (strained) and substitute it for part of the water in the recipe.
Combine mushrooms, water, 3 TBSP tamari, and sake in a large pot and bring to a boil. Lower heat and simmer, covered, for 15 minutes. Add ginger, vinegar, remaining 2 tsp tamari, mirin, and cover and simmer for 10 minutes. Add spinach or kale and tofu and simmer for another few minutes until the tofu is heated through and the greens are a bright green. Turn off heat.
In a small bowl, combine miso with a few TBSP of the hot broth to make a smooth sauce then stir it into the soup. You can add the soba noodles directly to the soup pot or put them in individual bowls and ladle the soup over them. If you're not using all the soup right away, it is best to put individual servings of the noodles into your bowl and ladle the soup, that way they won't become overcooked and mushy.
Garnish with sesame seeds and scallions.
This is a fast and easy soup that yields about 6 to 8 servings. Perfect for a chilly evening's meal.
Soba Noodle Soup
Ingredients:
8 oz soba noodles
20 shiitake mushrooms, sliced, fresh or dried
8 cups water
3 TBSP plus 2 tsp tamari, divided
2 TBSP sake or dry sherry (I used Sherry)
2 tsp fresh ginger, minced or grated
2 tsp rice vinegar or apple cider vinegar (I used rice vinegar)
1 TBSP mirin (optional) (I used it)
2 cups chopped spinach or kale (I used baby spinach)
12 oz firm or extra firm tofu, cut into 1/2 inch cubes
2 TBSP light miso paste
Sesame seeds and thinly sliced scallions for garnish (optional - I used them)
Cook the soba noodles per package directions, rinse and set aside.
If you're using dried mushrooms, reconstitute in hot water then drain and chop. Save the mushroom water (strained) and substitute it for part of the water in the recipe.
Combine mushrooms, water, 3 TBSP tamari, and sake in a large pot and bring to a boil. Lower heat and simmer, covered, for 15 minutes. Add ginger, vinegar, remaining 2 tsp tamari, mirin, and cover and simmer for 10 minutes. Add spinach or kale and tofu and simmer for another few minutes until the tofu is heated through and the greens are a bright green. Turn off heat.
In a small bowl, combine miso with a few TBSP of the hot broth to make a smooth sauce then stir it into the soup. You can add the soba noodles directly to the soup pot or put them in individual bowls and ladle the soup over them. If you're not using all the soup right away, it is best to put individual servings of the noodles into your bowl and ladle the soup, that way they won't become overcooked and mushy.
Garnish with sesame seeds and scallions.
This is a fast and easy soup that yields about 6 to 8 servings. Perfect for a chilly evening's meal.
Comments