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Green Miso Soup With Soba

Green Miso Soup With Soba

Nutty, buckwheat-based soba noodles add some heft to the classic miso broth. To make it dinner, just serve with a piece of delicate poached fish. It’s like spa food, but better.


  • ¾ ounce bonito flakes (about 1½ packed cups)
  • 4 ounces dried soba noodles
  • 1 tablespoon dried wakame
  • ½ cup frozen shelled edamame, thawed
  • ½ cup very finely chopped fresh herbs, such as parsley, cilantro, and/or chives
  • 1 scallion, very thinly sliced

Recipe Preparation

  • Combine kombu and 4 cups water in a large pot. Let sit until kombu softens, 25–30 minutes. Bring to a simmer over medium heat. Immediately remove from heat once water starts simmering; fish out kombu and discard. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer about 5 minutes. Remove from heat and let steep 15 minutes (this ensures you get the most flavorful broth, or dashi, possible).

  • Meanwhile, combine wakame and 3 Tbsp. water in a small bowl; let sit until wakame is softened; 10–15 minutes.

  • Cook soba in a medium pot of boiling salted water, stirring occasionally, until al dente, about 6 minutes. Drain, rinse under cold water to stop them from cooking, and drain again. Divide noodles among bowls.

  • Strain dashi through a fine-mesh sieve into a medium bowl. Discard solids, wipe out pot, and return dashi to pot. Add edamame and wakame. Bring to a very gentle simmer. Remove from heat. Submerge sieve in liquid, add miso to sieve, and stir to liquefy miso, then press through strainer until miso is dissolved. Stir in herbs.

  • Ladle soup over soba and top with scallions.

Reviews SectionI love this recipe so much. We make it a few times a month and it's always delicious. I always double the recipe because we are large people and we could put away so much souppriscillalivingstonBoston11/24/19

Turnip Green Soba Miso Soup

Turnip Green Soba Miso Soup is the perfect mashup of Korean/Japanese and southern country cooking. If you are on the fence about including a tub of miso to your growing fridge condiment collection, this easy recipe will convince you of its necessity, even if you need to finish off one of the many mustards to make room!

Turnip greens cooked with chunks of salty country ham or a smoked ham hock is a Middle Tennessee tradition. There are collards and kale and plenty of mustard greens around, but Middle Tennessee is turnip green country which we celebrate each October at the Nashville (downtown) Farmers’ Market.

This recipe highlights how ham and miso are truly umami cousins, each offering that little something extra to the heavenly broth. Go with miso alone and your soup is vegan. The other ingredient that accents the miso and the greens that I find to be critical is the rice vinegar. All greens need a little acidic kiss. The other suggestions–grated ginger, soy sauce, and fish sauce, are for you to play around with. None are absolutely necessary. Your soup will be divine, we promise.

Now, let’s talk about the soba noodles! They cook in 6 minutes and are separated in little bunches so you can cook as much or as little as you like. My favorite Asian supermarket in Nashville is Fresh and Fresh at the corner of Nolensville Rd. and Elysian Fields. There are plenty of brands and varieties of noodles to choose from. If you can’t find the buckwheat sobas, then go for any interesting noodle of your choice.

Note: be sure to cook the noodles separate from the soup. Rinse them after cooking and place a big helping into each serving bowl. Ladle the hot soup over the noodles. If you put add the noodles to a pot of greens in a big pot the noodles will become soggy and less interesting.

Curious about Tennessee cooking and turnip greens? Here’s how to cook turnip greens.

Tofu, soba and greens miso soup

This soup is topped with nori seaweed, which is available from supermarkets and Asian grocers in the form of sheets and flakes. Try sprinkling it over salads and soups, or enjoy it on its own as a snack.



Skill level

Although the production of tofu does have a slightly negative effect on our environment, the overall impact is much less severe than most conventional animal agriculture practices. Plus, most of the tofu we eat here is made from Australian soybeans, so food miles are reduced too.


  • ⅓ cup shiro (white) miso paste
  • 90 g dried soba noodles, broken in half
  • 1 bunch choy sum, trimmed, torn into thirds
  • 1 bunch thin green asparagus, woody ends discarded, broken into thirds
  • 300 g organic soft tofu, drained, cut into rough 2 cm pieces
  • 4 green onions, thinly sliced into rounds
  • 2 tsp sesame seeds, toasted
  • ⅓ cup torn toasted nori

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Whisk together the miso paste and 2 litres of water in a large saucepan until well combined. Place the saucepan over medium heat and bring to a simmer.

2. Add the soba noodles and stir gently with a fork for 1 minute. Add the choy sum and asparagus and allow to simmer gently for 2 minutes or until the green leaves have wilted but the stems are still crunchy.

3. Divide the tofu and green onion among serving bowls. Ladle over the miso mixture.

4. Sprinkle with the sesame seeds and toasted nori and serve hot.

Recipe from 2040: Handbook for Regeneration by Damon Gameau. (Pan Macmillan, pb, $34.99).

Variations For This Japanese Noodle Soup

Miso Ramen Noodle Soup

Ramen noodles are another traditional Japanese noodle. They are made with wheat noodles and are chewier than soba noodles. The noodles are prepared the same as soba noodles, in a separate pot from the rest of the soup ingredients. To cook ramen, boil the water in a large pot then add the dried ramen noodles. Cook for a few minutes, until the noodles are al dente or reach your desired firmness. Drain the noodles well and serve with the remaining soup ingredients.

Miso Udon Noodle Soup

Udon noodles are great when you are in a rush – no need to cook them separately, simply add them to the dish with all the other ingredients (they only take 3 minutes to cook). Udon noodles are made from wheat and have a soft chewy texture. They have a neutral flavour so go great with strongly flavoured dishes.

Ginger Miso Noodle Soup

For ginger lovers use a 2-inch piece of peeled and diced ginger in this dish. I suggest frying the ginger in 1 tablespoon of sesame oil before adding the water, mirin and tamari – this helps to bring out the flavour of the ginger.

Miso Noodle Bowl

To make this dish less of a soup and more of a noodle bowl, cook the soup ingredients (vegetables, edamame and noodles) in the water. Once the ingredients are cooked, drain the water and add the flavouring ingredients (mirin, tamari, seaweed). Use 1 tablespoon of miso, and blend the miso with 2 tablespoons of warm water before adding to the finished dish.

Miso Noodle Soup with Tofu

To mix things up a bit, use tofu as the plant-based protein in place of edamame. I love adding baked tofu to my soups, which adds a nice crispy topping. To see my favourite way to bake tofu check out this recipe for Baked Tofu Kale Quinoa Salad Bowl with Glory Bowl Dressing.

Miso Noodle Soup with Eggs

I am a big fan of eggs (see my post The Health Benefits of Eggs and Why I Eat Eggs) and I try to get them in regularly for the choline content and quality protein. Depending on how you like your eggs will dictate when you add them to this recipe. I prefer mine soft poached – try cracking your eggs directly into the soup 1 1/2 minutes before the soup is finished cooking. Don’t stir the eggs, and this creates a beautifully poached egg right in your soup!

Once the vegetables and edamame have finished cooking, remove the pot from the heat. Add the miso blended with water, the kale or spinach, and spring onions and let the soup sit with the lid on for 1 minute or until the greens wilt.

Miso Soba Bowl

This bowl is similar to a ramen noodle soup, but while ramen noodles are made from wheat, soba noodles are made with either 100% buckwheat or a combination of buckwheat and wheat.

While I love ramen noodle soup, I have a special love for buckwheat. Perhaps it’s because my mom made buckwheat pancakes for us when we were growing up. I love its unique nutty flavor. Buckwheat is also far superior nutrionally, so I decided to create this nourishing soba noodle soup. This meal-in-a-bowl takes less than 30 minutes from start to finish and is one of those foods that is just perfect on a chilly day or when you are feeling run down.

The broth is rich and savory, with plenty of umami from miso, tamari, shiitake mushrooms and kombu. Kombu is a sea vegetable that provides the base for Japanese dashi broth. It adds another layer of flavor to miso soup. The addition of kale and carrots provides nutrition as well as substance – making this soup a meal. It really is quite filling. The tofu adds clean plant protein and soaks up the flavor of the broth, while the bean sprouts add a bit of freshness.

In Japan, soba noodles are served on New Year’s Day for good luck and longevity. I may be a few days late on this post, but the science shows that eating soba noodles does indeed enhance longevity! So, start the year off right by enjoying a hot bowl of this heart-healthy soup.

Miso Soup Recipe

This is the miso soup recipe that nourished me back from illness. Remember when I was sick last month? Well, after a couple days of nothing but crackers and popsicles, it was miso soup that eventually brought me back to the land of functioning human beings. The first few pots were simply a couple tablespoons of light, mild white miso paste whisked into water with a pinch of salt - but I began to build from there. A handful of tiny tofu cubes went into the next pot, and noodles into the pot after that. Little by little I started to feel like myself again.

This is a simple, everyday approach to miso soup - it yields me a bowl of soup in five or ten minutes. Sometimes I go simple, other times I start adding ingredients. Just keep in mind, you can take it in a thousand different directions depending on how you are feeling, what's in season at the markets, or the time of year. I tend to use lighter miso pastes in warmer months and the darker ones when I'm after a heartier, more substantial soup - sometimes I do a blend of two pastes. In place of the water you can certainly experiment with different broths, or even tea. And while this version incorporates noodles and tofu, you could certainly do all sorts of variations with sautéed vegetables. A tiny drizzle of toasted sesame oil is often a welcome addition, and mushrooms are a natural fit as well.

I would argue that this post is less a miso soup recipe, and more an encouragement to give it a go in your own kitchens. Let me know if you have any recommendations for your all-time favorite miso pastes - or if you blend, let me know your favorite blends as well. I'd be up for tracking down some new miso pastes - not just for soups, but for dressing and drizzles, and all that fun stuff as well.

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20 Fantastic Noodle Soups to Cook this Winter

A good brothy noodle soup is great anytime of year, but it's particularly good in the middle of winter. And you have options! Between the broth, the type of noodles, and whatever else you put in the bowl, the possibilities are nearly endless. Below you'll find a collection of A+ noodle soups to try. There are interpretations of classics like pho and ramen, alongside seasonal ideas, and unique seasoning approaches. Enjoy! - h

1. Winter Green Miso Noodle Soup - (101 Cookbooks) The noodle soup above is built on my green miso paste. Simply add water, whatever fresh noodles, and some winter greens, and you're good.

2. Pumpkin Miso Broth with Soba - (My New Roots) Perfect winter combination and colors. The combination of sesame seeds and sautéed shiitake mushrooms on top looks wonderful.

3. One-Pot 5-Spice Chickpea Noodle Soup - (Will Frolic for Food) A hearty soup made with rotini. It highlights an array of five spices along with a combination of balsamic, apple cider vinegar, and yogurt to create a rich stew-y soup.

4. Shiitake and Spinach Miso Soup - (A Beautiful Plate / Love and Lemons ) Originally from the beautiful Love and Lemons cookbook, this recipe will inspire you to source some perfect shiitake mushrooms. Two cups of spinach means you'll get a healthy dose of greens.

5. New Year Noodle Soup Recipe - (101 Cookbooks) This is an all-time favorite traditional Persian noodle soup. It features thin egg noodles, borlotti beans, herbs, turmeric, cumin, and all sorts of other ingredient magic.

6. Chickpea Noodle Soup with Parsley and Lemon - (Occasionally Eggs) Chickpeas, carrots, cayenne and a squeeze of lemon make this a good candidate for cold season.

7. Chickpea & Sweet Potato Noodle Soup - (My New Roots)This is one of those recipes that makes taking out the spiralizer worth it.

8. Kimchi and Buckwheat Noodle Egg drop soup - (Nyssa's Kitchen)For kimchi fans. This one is for you. Kimchi + Egg drop soup - you know it is going to be good.

9. Really Great Vegan Ramen - (101 Cookbooks) Here's my take on a vegan ramen. Bonus - all the components are great on their own (if you have leftovers), and there are seasonal ideas, for year round ramen.

10. Vegetarian Pho - (Happy Yolks / Green Kitchen Travels)An beautiful, inventive take on pho - bok choy, bean sprouts and basil with fennel.

11. Bangkok Coconut Curry Noodle bowls - (Pinch of Yum) Love the mix of colors in this one. Based on rice noodles and a mix of veggies, swap out the fish sauce for one of the veg versions out there and this is a hearty, straight-forward weekday meal.

12. Vegetarian Pho Noodle Soup - (Omnivore's Cookbook) Here's another pho, but a different technique is used to prep the ingredients. Deep smoky flavors are created by charring ginger and onions.

13. Vegetarian Ramen with Garlic-Ginger Broth - (The Roasted Root) All the greens, four or five different shades(!) layered on top of rice noodles.

14. Vegetarian Ramen Bowl with Spicy Brussels Sprouts - (Naturally Ella)A ramen bowl with a wild card - brussels sprouts roasted with sambal oelek.

15. Vegan Ramen Spicy Noodles - (Love is in My Tummy) Time to get your kombu on.

16. Chinese Vegetarian Noodle Soup (中式素汤面) - (Omnivore's Cookbook) This veg noodle soup features tofu marinated in maple syrup, kale and an optional "detox vegetable broth."

17. Mushroom and Spicy Tofu Udon Soup - (But First Plants) This is one you'll want to try if you can find some good, fresh udon noodles. Sriracha and sesame seeds provide a flavor twist.

18. Green Miso Soba Soup - (Fork Knife Swoon) This miso + soba combination uses a healthy dose of onion, ginger and garlic to provide a good clearing of the sinuses.

19. Ginger Miso Udon Noodles with Five-Spice Tofu - (Healthy Nibbles and Bits ) Here's another take on miso with ginger, but this time with udon. Ground coriander and a five-spice blend for the tofu offer unique flavors for a noodle soup.

20. Turmeric Miso Soup with Shiitakes, Turnips and Soba - (Lindsey Love) Here's a soba soup that uses fresh turmeric, yellow miso and the surprise: turnips.

21. Vegetable Miso Soup with Soba Noodles - (Marie Reginato) This is another miso soup recipe that creates a solid flavor base with kombu / kelp, so seek it out at the store (also easy to find online). Cabbage and sweet potato provide a winter veg base, but you could adapt this to different seasons.

And if for some reason noodles soups aren't your thing, there are dozens of my favorite soup recipes all in one spot.

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  • 2 miso paste sachets, (we used Itsu, availble from Tesco)
  • 3cm piece fresh ginger, chopped
  • 2 garlic cloves, peeled and sliced
  • 45g soba noodles
  • 50g sugar snap peas
  • 8 asparagus stems, sliced
  • 1 courgette, spiralised into noodles
  • 100g Tenderstem broccoli
  • 1 yellow pepper, sliced
  • 1 orange pepper, sliced
  • 1tbsp soya sauce
  • Large handful coriander leaves

  • 1 (8.8 oz pkg soba noodles
  • 2 medium portabella mushroom caps, gills removed
  • 4 oz silken tofu
  • 1 tbsp canola oil
  • 1/2 (6 oz) bag baby spinach
  • 1 tbsp minced garlic
  • 1 tbsp minced peeled ginger
  • 5 cups water
  • 1/4 cup miso paste
  • 1/4 cup chopped green onions
  • Cook the soba noodles according to package directions. Drain and divide among 4 bowls.
  • Meanwhile, chop the mushrooms and cut the tofu into 1-inch pieces. In a medium pot, heat the oil on medium-high. Add mushrooms and cook 6–7 min., until mostly tender. Stir in the spinach, garlic, and ginger. Cook 2–3 min., until spinach wilts, stirring constantly.
  • Into pot, add the water and heat to a boil on high. Add miso paste, stirring until dissolved. Gently stir in tofu. Season with salt to taste. Remove from heat and ladle soup over the noodles. Garnish with the green onions.

An easy way to tackle the gills of portabella mushrooms is to scrape and remove them with a spoon.

Miso Soup Ingredients

Typically, restaurant miso soup is a broth with green onions, seaweed, and small soft tofu bits.

My miso soup, however, has some added veggie love.

  • Vegetable broth
  • Green onions
  • Mushrooms
  • Collard greens or Swiss chard (or any hearty green of choice)
  • Seaweed

Once the miso soup ingredients are prepared, it takes 15 minutes from start to finish to make miso soup. It doesn't get any easier than that.

One suggestion I have is to stir the miso paste with a little water to thin it out before adding it to the soup pot. As a result, the miso paste blends well when heated without leaving clumps.

Additionally, start cooking the green onions in the pan before adding the other ingredients. Then, the flavors of the onions are more intensified.

Next, add all the ingredients into the pot, except for the miso paste mixture, bring it to a boil, and reduce heat to simmer for 15 minutes. The last step is to add the miso paste into the broth at the last minute.

Making miso soup at home is simple and takes 15 minutes and very few ingredients. Add your twist by including ramen noodles, soba noodles, tofu, or any other element you find tempting.