Tofu and soba noodles in a miso-ginger broth

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Tofu and soba noodles in a miso-ginger broth

Tofu and soba noodles in a miso-ginger broth

Dairy-Free, Vegetarian

2 Servings, 710 Calories/Serving

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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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)

Nutrition per serving

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


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the noodles

Bring a medium sauce pot of water to a boil. Add the soba noodles and cook until tender, 4 to 5 minutes. Drain and set aside. Wipe out the pot.
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.
In another medium sauce pot over medium heat, warm 1 teaspoon oil until hot but not smoking. Add the mushrooms and ginger, season with salt and pepper, and cook, stirring occasionally, until the mushrooms start to brown, 2 to 3 minutes. Add 4 cups water and bring to a boil. Reduce to a simmer and cook until flavorful, 5 to 7 minutes.
While the broth simmers, prepare the scallion oil.


Make the scallion oil

  • Trim the root ends from the scallions; chop the scallions.
Place the scallions in a heatproof medium bowl and season with salt and a pinch of sugar. In the same pot used for the noodles, warm 3 tablespoons oil over medium heat until hot but not smoking. Pour the hot oil over 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.
Stir the tofu and miso mixture into the broth and cook over medium heat just until the tofu is warmed through, 4 to 5 minutes. Do not let the broth boil.


Transfer the noodles to individual bowls and pour the broth and tofu over them. Garnish with the sunflower sprouts and fried shallots. Drizzle with the scallion oil and serve any remaining oil on the side.