Miso Soup with Soba Noodles

Something Extra Winter 2015

Recipe Theme

Our Winter recipes reflect a resolution to eat sustainably and to be happy, healthy, and well all year long.


Miso Soup with Soba Noodles

Miso Soup with Soba Noodles
6 sheets roasted seaweed
8 cups water, divided
4 tbsp. white miso paste
1 (3.5- oz.) package soba noodles
1 tbsp. mirin (rice wine)
1 tsp. unseasoned rice vinegar
1/2 tsp. sesame oil
1/2 cup sliced shiitake mushrooms
1/2 cup enoki mushrooms
1 tbsp. chopped fresh ginger
1 cup cubed silken tofu (in our Produce Dept.)
3 green onions, sliced thinly on the diagonal (garnish)
2 large sheets roasted seaweed, cut into strips (garnish)

You’ll find most of the ingredients in this recipe in our Asian foods section or in our Produce Dept.

Prep: 15 minutes, Cook: 40 minutes, Serves: 6  

1. Place seaweed sheets in 7½ cups water. Gently simmer for about 15 minutes or until soft, taking care not to boil. Remove seaweed from broth, then bring to a boil. Cook for 5 minutes.

2. Add soba noodles and remaining water to broth. Reduce heat and do not bring to a boil.

3. Remove 1/4 cup broth from pot and place in a small bowl. Whisk with miso paste, then return to pot. Stir well, then add mirin, vinegar and sesame oil. Cook for 5 minutes.

4. Add mushrooms and ginger. Simmer for 10 minutes or until noodles are cooked through. Add tofu in the final minutes. Place into bowls and garnish with green onions and seaweed strips.

Nutritional Information:
127 calories, 6 g protein, 2 g total fat (0 g sat.), 20 g carbohydrate, 2 g fiber, 4 g sugar, 0 mg cholesterol, 505 mg sodium, 3 points


To add your comments, please log in.