This soup uses different Japanese ingredients. Miso soup is a common stock often used as a base for various dishes. Soba on the other hand is thin noodles made of buckwheat. Both of these can found in different recipes. Here is a simple one that is easy to prepare and very nutritious. You can use organic vegetables if desired.

For this recipe kombu a type of sea kelp is used. It is rich in iodine and gives the soup more flavour.

Ingredients:

2 teaspoons canola oil

1 tablespoon ginger, grated or minced

Handful of spinach leaves or watercress

1/4 cup carrot, thinly sliced

6 or 7 Shiitake mushrooms, woody stems removed and thinly sliced

2 cups vegetable broth

2 cups water

1 7″ piece of kombu (optional)

4 oz. extra-firm tofu (about 1/4 package), cut into thin strips

1 tablespoon soy sauce

1 tablespoon miso

2 teaspoons sesame oil

1 1/2 cup soba noodles

Sea salt, to taste

Green onions, chopped

Black sesame seeds (optional)

In a large pot or Dutch oven, boil water and cook noodles according to package instructions. Drain and rinse it with cold water, set it aside.

In a medium saucepan under medium low fire, heat the oil and sauté the ginger, carrots and shitake mushrooms for 3-5 minutes. Pour in the vegetable stock and water.  Add the kombu and soy sauce. Bring it to a boil. Lower the heat and discard the kombu. Stir in the miso until it is dissolved. Put the tofu and spinach into the broth. Cover and let it simmer for 5-8 minutes.

Place the noodles into the pot of hot broth. Add the sesame oil and season with salt to taste. Cover for 2 minutes.

Serve in individual bowls and garnish with green onions and black sesame seeds.

Photo Courtesy Of: little blue hen