This is a regular dish in our household. It’s super easy and adaptable. You can usually find some sort of vegetable in your fridge that would work perfectly with this dish. Miso is a little bit of a ‘superfood’, I use Genmai Miso as its made of brown rice rather than white, so it still contains the bran making it even more nutritious. None-the-less, miso is a great alternative to stock as the fermentation process undergone to make miso helps to create probiotics making our guts a happy place.
“Miso is a great alternative to store-bought stock. It has about half of the sodium content and the added benefits of the fermentation process.”
The addition of seaweed (vitamin B12, zinc, iron, iodine and more) and sesame seeds (magnesium copper, selenium) also packs this soup full of nutrition and flavour.
Serves 2. Adapted from Rebar Cookbook
Ingredients for Japanese Miso and Soba Noodle Soup
4 cups water
1 tbsp mirin
2 tbsp soy sauce or tamari (optional)
75g organic soba noodles dry (1/3 of a pack)
3 shallots (green onions) diced
1 cup chopped kale or spinach
4 tbsp Genmai Miso
1 tbsp lightly toasted sesame seeds
1 sheet leftover nori seaweed cut into medium strips
optional: other vegetables including mushroom, snow peas or broccoli go great with this soup
optional: to make it a complete meal add a protein source such as baked tofu or free range eggs. For eggs add when the water is boiling and let them lightly poach for 1 minute before adding the vegetables
Method for Japanese Miso and Soba Noodle Soup
Put water, mirin and soy sauce or tamari if using into a saucepan and bring to a boil.
Meanwhile, cook the soba noodles according to packet directions (usually boil for 4 minutes).
Once water is boiling add vegetables. Turn down heat and whisk in the miso but make sure to not bring the water back to a boil as this will kill off all the goodness in the miso.
Remove from heat. Arrange soba noodles into two bowls. Top with the miso soup and vegetables. Add the seaweed and toasted sesame seeds. Enjoy!