This fresh, homemade miso soup is pretty fantastic and beats a trip out to a restaurant any night of the week. The broth is made by simmering kombu, a type of seaweed, with fresh ginger, and garlic. Mushrooms, kale, sweet potato, and other vegetables are sautéed in sesame oil before being stirred into the broth with miso paste and tamari for the ultimate umami factor. A generous serving of soba noodles makes this a worthy meal.
Miso Soba Soup With Mushrooms [Vegan, Gluten-Free]
- 2 large sheets of kombu (see notes)
- 4-5 cups water
- 3 garlic cloves, thinly sliced
- 1-inch piece fresh ginger, thinly sliced
- 4 tablespoons white miso paste
- 1 teaspoon sesame oil
- 1 tablespoon tamari
- Juice of 1 lime
- 2 cups mushrooms, thinly sliced
- 1 head of kale
- 2 green onions
- 1/2 a cabbage head, peel back each leaf and cut in half
- 1 white yam or sweet potato, cut into bite-size pieces
- 1/2 packet of soba noodles (check that it is 100 percent buckwheat)
- Start by preparing the miso soup base by adding the kombu, ginger, and garlic to a large pot with the 4 cups of water. Let this simmer for about 20 minutes. In the meantime, sauté your yam slices with the sesame oil on medium/high heat for 10 minutes and then add in the mushroom slices to sauté as well, for another 5 minutes.
- Add a few tablespoons of water to this so that the vegetables don't stick to the bottom of the pan. Steam the cabbage for about 5 minutes in another pot.
- Now strain out the kombu, ginger, and garlic from the broth and add in the cooked vegetables and kale. Mix the miso paste and tamari with 2 cups of water and stir well. Add this to the kombu broth and vegetables.
- Add the soba noodles into the miso soup and cook on medium heat for a few minutes until they're ready. If you like your miso thinner and not as strong in flavor, add another cup of water. Top with chili flakes, lime juice, and green onion slices before serving.