Welcome to last night's dinner. David and I have made this one a few times and it is quickly becoming a favorite.
This soup from Colleen Patrick-Goudreau's The Vegan Table is simple and light, but the noodles are filling. We bulked it up this week by doubling the mushrooms and adding some broccoli. The recipe calls for shiitake, but I used a mix including shiitake, oyster, baby bella, and maitake. I have added extra miso both times, because the strength varies by brand - start with the amount listed then add more a few teaspoons at a time.
Let me know what you think. Check out the recipe after the jump.
Soba Noodle Soup
- 6 oz soba noodles
- 20 shiitake mushrooms dried or fresh
- 8 cups water
- 3 tbls plus 2 tsp tamari soy sauce, divided
- 2 tbls sake or dry sherry (optional)
- 2 tsp finely chopped or grated fresh ginger
- 2 tsp rice wine or apple cider vinegar
- 1 tbls mirin (optional)
- 2 cups chopped spinach or kale
- 12 oz firm or extra firm tofu cut into 1/2-in cubes
- 2 tbls white miso paste
- Sesame seeds and thinly sliced scallions for garnish
Cook soba noodles in boiling water for about 5 mins. Drain and set aside.
Combine mushrooms, water, 3 tbls of the tamari, and sake in a large pot and bring to a boil. Lower heat and simmer, covered, for 15 mins. Add ginger, vinegar, remaining 2 tsp tamari, and mirin, if using. Cover and simmer for about 10 mins. Remove shiitake mushrooms from the pot and slice thinly, and return to the soup (Mine were already sliced, so I skipped this step).
Add spinach and tofu (and broccoli if using), and simmer for another few mins, until the spinach is wilted but still bright green. Turn off heat.
In a small bowl, combine miso with a few tbls of the hot broth to make a smooth sauce, then stir back into the soup. Add cooked soba noodles directly to soup or place them in individual bowls, and spoon the soup over them. Top individual soup servings with a sprinkling of sesame seeds and sliced scallions, if desired.
Yield: 6 to 8 servings