|Miso Soup with Green Tea Soba Noodles, Fresh Shitake Mushrooms and Spinach|
Today was another frigid winter day and I was craving a hot bowl of noodle soup. With such a harsh winter this year, the thought of a hot bowl of noodle soup was so comforting.
I little while ago, I posted a recipe for vegetarian dashi and miso soup, and mentioned that alternative misos were available (miso is typically made from soybeans), including an azuki bean miso. I found a jar of azuki bean miso at Whole Foods the other day and picked it up to try.
|Just A Few Simple Ingredients Are All You Need To Make This Soothing Noodle Soup|
Azuki bean miso is dark in color, but only aged for one year, so it’s considered a young miso, not too pungent. I had also found a package of green tea soba noodles at an Asian market and thought it would be interesting to try.
|I found these Green Tea Soba Noodles at a local Asian grocery store.|
With a pot of dashi, some miso, soba noodles, shitake mushrooms and fresh spinach, I prepared a nice bowl of hot noodle soup for lunch, perfect for a chilly day. Not only was the bowl of soup noodles amazingly comforting, but was also so simple to make and clean tasting.
Miso Soup with Soba Noodles
This soup is so simple and versatile. Feel free to use whatever soba noodles, miso, mushrooms and vegetables you have on hand.
2 bunches green tea soba noodles
3 cups dashi
3 tablespoons azuki bean miso
4 shitake mushrooms
2 large handfuls of fresh spinach
Cook green tea soba noodles until just done, about 6-7 minutes (read the label). Drain and set aside. Meanwhile, heat dashi in a medium saucepan. Stir in miso and cook 1 minute. Add mushrooms and cook 1 minute. Add spinach and stir until just wilted.
To serve, place some noodles in each bowl. Top with mushrooms and spinach. Ladle soup on top.
Variation: Miso Soup with Mung Bean Noodles
|Miso Soup with Mung Bean Noodles, Fresh Shitake Mushrooms and Baby Bok Choy|
|Mung Bean Noodles are also called Cellophane, Bean Thread or Glass Noodles|
For a slight variation, try mung bean noodles (also known as cellophane noodles, bean thread noodles, or glass noodles) in place of soba noodles.
|After soaking, Mung Bean Noodles only take a few minutes to cook.|
To prepare Mung Bean Noodles, simply soak mung bean noodles in hot water for 20 minutes. Add noodles to broth along with mushrooms, and cook a few minutes. Do not overcook, or they will become too soft.
More Soba Noodle Soup Recipes:
Vegetable Soba Noodle Soup, Simply Life
Vegetarian Japanese Soba Noodle Soup, Chef In You
Asian Soup for Two, ecosalon
Pretend Chef says
Yummy! That is a crave worthy bowl of soup. I would love to make this to help warm me up!
This is a heart warming soup, hope you have a chance to try it!
Looks like the perfect bowl of soup!
This looks really good. I've been eating a lot of miso soup lately and I love bean noodles so the combination of these two is great!
Thanks Marly, I love miso soup, and the noodles and vegetables make it a one bowl meal.
Thanks Maria, this winter has been so cold that I've been making a lot of soup!
This looks delicious! Miso is an ingredient I really want to learn more about.
Thanks Kalyn. You must try miso, it adds such depth of flavor to soups, dressings and marinades.
I am so happy about finding your website and all these great recipes. I am having trouble, though, getting the link for the DASHI, which I was trying to look up for the Kim Chi soup. Maybe you can look into this?
Look forward to one of your recipes tonight!
Hi Avy, thanks for letting me know – I fixed the link for the dashi recipe. Here it is: https://jeanetteshealthyliving.com/2010/12/how-to-make-dashi-and-miso-soup.html