Ginger Miso Soba Noodle Soup
Ingredients
- 100 grams Buckwheat Soba Noodles
- 2 tbsps Miso Paste
- 475 mm Vegetable Broth
- 1 tbsp Ginger grated
- 1 tbsp Tamari
- 1 tbsp Sesame Oil
- 70 grams Bok Choy quartered
- 1 Carrot medium, julienned
- 100 grams Snap Peas sugar snap peas or snow peas, sliced
- 1/2 Lime
Instructions
- Bring a medium-sized pot of water to a boil. Add the soba noodles and cook for 6 to 7 minutes, until done. Drain and rinse with cold water until completely cooled. Set aside.
- In a small bowl combine miso paste with just enough water to form a paste. Add the paste to a small saucepan along with the water, ginger, tamari and sesame oil. Bring to a gentle simmer, but be careful not to boil. Miso is a probiotic food, and should not be boiled.
- While the broth is warming, divide the cooked noodles, bok choy, carrots, and snap peas between bowls. Pour the miso soup broth over the veggies to warm everything. Squeeze lime over each bowl and enjoy!
Notes
Refrigerate in an airtight container for up to three days.
One serving is approximately 1 1/2 cups.
Add tofu, edamame beans, or tempeh. If not vegetarian add in some cooked shredded chicken.
Use rice noodles instead or go low carb and swap for courgette noodles.
Swap for chicken or beef broth.
Swap out the vegetables to what you have at home. Courgettes, kale, cabbage, leeks, mushrooms, peas are some of my favourites.
One serving is approximately 1 1/2 cups.
Add tofu, edamame beans, or tempeh. If not vegetarian add in some cooked shredded chicken.
Use rice noodles instead or go low carb and swap for courgette noodles.
Swap for chicken or beef broth.
Swap out the vegetables to what you have at home. Courgettes, kale, cabbage, leeks, mushrooms, peas are some of my favourites.