Tofu and soba noodles in a miso-ginger broth
25 – 35 Minutes
Miso paste is an extraordinary ingredient. Made from fermented soybeans, it’s loaded with umami and good-for-you probiotics. It comes in three colors: white, yellow, and red, depending on how it’s been fermented. White miso, which is fermented with rice, has a pleasant sweetness and brings layers of flavor to this simple noodle soup. Take care not to let the broth boil once the miso has been added—the high temperature will kill off the healthy bacteria and the miso can turn grainy.
- ¼ pound soba noodles (buckwheat - wheat)
- 3 ounces cremini mushrooms
- Fresh ginger
- 3 scallions
- ¾ pound Hodo Soy firm tofu
- ¼ cup white miso paste
- Soup seasoning (gluten-free tamari - mirin)
- Sunflower sprouts
- Fried shallots (contain soy)
Cook the noodles
While the water heats and the noodles cook, prepare the broth.
Make the broth
- Thinly slice the mushrooms.
- Grate or peel and finely chop the ginger.
While the broth simmers, prepare the scallion oil.
Make the scallion oil
- Trim the root ends from the scallions; chop the scallions.
Let the oil stand while you prepare the tofu and miso.
Prep the tofu and miso; finish the soup
- Drain the tofu on a paper-towel-lined plate, then cut into ½-inch cubes.
- In a small bowl, stir together the miso and soup seasoning.
Calories: 710, Protein: 31 g, Total Fat: 37 g, Monounsaturated Fat: 17.5 g, Polyunsaturated Fat: 12.5 g, Saturated Fat: 3.5 g, Cholesterol: 0 mg, Carbohydrates: 66 g, Fiber: 7 g, Added Sugar (Granulated Sugar): 1 g, Sodium: 1680 mg
Contains: soy, wheat