Quick and easy recipe for miso soup with soba noodles and vegetables
Some soups make you feel healthy and powerful and tingly all over when you eat them. Others can accomplish that before you take a single spoonful. This is one of those soups. If you ever wondered what umami in a bowl might taste like, you'll know when you try this soup; buckwheat, carrots, soy sauce and mushrooms are all umami-rich foods. Soba (buckwheat noodles) often contain yam, and sometimes contain whole wheat flour, so if you're eating gluten-free, be sure to read the package label carefully. It takes just minutes to make this soup, which is guaranteed to cure whatever ails you, but please don't wait until you have the sniffles to make it.
Miso soup with soba noodles and vegetables
5 cups water
3 oz soba noodles
2 Tbsp miso
3 oz baby spinach leaves
1 carrot, sliced thinly on the diagonal
3 mushrooms, sliced
1-2 tsp reduced-sodium soy sauce, to taste
1 scallion, thinly sliced on the diagonal
Black sesame seeds
In a stockpot or Dutch oven, bring the water to a boil over high heat. Remove 1 cup of the water in a glass measuring cup, and stir the miso into the measuring cup until it dissolves. Return the dissolved miso to the stockpot.
Add the soba, reduce heat to low, and cook for 2 minutes, stirring once or twice to make sure the noodles don't stick to the bottom of the pot. Add spinach, carrot, mushrooms, soy and scallions, and cook for 2-3 minutes, until the noodles are cooked and the carrots are softened.
Ladle into individual soup bowls, and garnish with black sesame seeds.