Quick Miso Mushroom Tofu Soba Noodle Soup

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Soup is the ultimate comfort food. fun fact about me? Sushi is actually my greatest comfort food. Super weird, right? It could be 7 am + sushi sounds delicious.

When I decided to stop eating fish, sushi was something I worried, ok panicked, that I was going to miss. I soon realized it was the flavors that I loved so much. The spicy wasabi, strong ginger + oh so salty soy sauce – say that ten times- was enough to make vegan vegetable rolls satisfying.

But if you’re a sushi lover, chances are you love miso soup as well. This recipe is my take on miso soup, but I kicked it up a notch + made a meal through the addition of mushrooms, spinach + soba noodles.

Soba noodles are buckwheat noodles that pack a decent protein punch. If you’re not a tofu fan- the noodle soup could stand alone.

Further Food Nutritionist Commentary:

Tofu is a excellent vegetarian source of high-quality protein and iron. Although many soy products are high in iron, it is not well absorbed. Absorption can be improved by adding foods high in vitamin C to the meal. Tofu is also a good source of B vitamins, calcium, potassium, zinc and other minerals. It is low in calories and fat. Tofu may also protect against heart disease and some forms of cancer. Beware of the sodium amount in this recipe for those who have hypertension.

By Denine Rogers

Quick Miso Mushroom Tofu Soba Noodle Soup

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Servings: 3

Ingredients

4 cups veggie stock
1 cup water
2 tablespoon olive oil (or try toasted sesame oil!)
8 ounces mushrooms, washed + sliced.
1/4 cup miso paste
1 inch fresh ginger
4 cloves garlic
8 scallions (green + white parts)
1 tablespoon soy sauce
8 ounce package of soba noodles
1 block of extra firm tofu – drained + cubed.
2-3 cups of organic baby spinach

Instructions

1. First prep all ingredients.
2. Heat oil, white portion of diced scallions, pinch of salt + mushrooms in a large pot until mushrooms are soft- about 5 minutes.
3. Add vegetable stock + water.
4. Bring to a boil, then reduce to a simmer + whisk in miso, fresh grated ginger, soy sauce, garlic + remaining scallions. add tofu. allow to simmer for ten minutes.
5. While simmering, bring a medium saucepan with 4 quarts of water to a boil. add soba noodles + cook according to directions on package. Soba noodles typically take only 3-5 minutes to cook. Drain + rinse in cold water.
6. Add spinach to large pot of broth + cook until wilted.
7. To serve, first add noodles to bowl, cover in soup + garnish with sesame seeds, more scallions + sriracha (optional).

1. First prep all ingredients. 2. Heat oil, white portion of diced scallions, pinch of salt + mushrooms in a large pot until mushrooms are soft- about 5 minutes. 3. Add vegetable stock + water. 4. Bring to a boil, then reduce to a simmer + whisk in miso, fresh grated ginger, soy sauce, garlic + remaining scallions. add tofu. allow to simmer for ten minutes. 5. While simmering, bring a medium saucepan with 4 quarts of water to a boil. add soba noodles + cook according to directions on package. Soba noodles typically take only 3-5 minutes to cook. Drain + rinse in cold water. 6. Add spinach to large pot of broth + cook until wilted. 7. To serve, first add noodles to bowl, cover in soup + garnish with sesame seeds, more scallions + sriracha (optional).

Nutrition Information

Per Serving:  Calories: 374; Total Fat: 17g; Saturated Fat: 2 g; Monounsaturated Fat: 8 g; Polyunsaturated Fat: 5 g; Cholesterol: 0 mg; Sodium: 719 mg; Potassium: 775 mg; Carbohydrate: 37 g;  Fiber: 6 g; Sugar: 10 g; Protein: 22 g
Nutrition Bonus: Vitamin C: 71%; Vitamin A: 67%; Iron: 27%; Calcium: 22%
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