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.
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 7â€³ 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 sautÃ© the ginger, carrots and shitake mushrooms for 3-5 minutes. Pour in the vegetable stock and water.Â 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