Last night it was cold. Ok, not East Coast cold – but wearing my fuzzy wool socks, turning the heat up and snuggling up in my throw on the couch, cold. I was craving a brothy soup to warm up. It was dark out already, and I didn’t want to get into a huge soup project. I came up with a warming Soba Noodle and Vegetable Soup in a Miso Broth, and I made it in 15 minutes!
**Soba Noodles are buckwheat noodles commonly used in Japanese cuisine. They are reasonably easy to find in the Asian section of your grocer. They are lighter in texture and in some ways healthier than Udon Noodles (which have their own healing properties). Buckwheat has a lot of protein, is high in Vitamin B1 and B12, minerals, rutin, an essential nutrient not found in other grains, as well as the essential amino acid lysine, the micro-nutrient choline, and Vitamin P, which helps with Vitamin C absorption.
- Miso Soup (I used one of the individual packets from Trader Joe’s. You can find something similar in the Asian section of your grocer, or buy the paste, and use about a tablespoon for a big bowl of soup.)
- Soba Noodles (1 serving is approximately 2 oz, a small handful)
- Big handful finely chopped kale (about 3-4 leaves)
- 3-4 Mushrooms, sliced (I had crimini in the fridge, but shitake or oyster would be delish too)
- 1 Quarter small onion
- 1 Garlic clove, thinly sliced
- Small piece of ginger, thinly sliced
- 1 Teaspoon dried Sea Vegetable (I used wakame)
- Dash Cayenne, Sea Salt and Bragg’s Liquid Aminos or Soy Sauce to taste
- For added flavor, dash of rice vinegar and sesame oil
- Fresh cut scallion (optional)
Boil water, add soba noodles. In a separate pot or kettle boil about 2 cups water for broth. In a large bowl, empty contents of miso packet (or tablespoon miso paste), teaspoon dried sea vegetable, sea salt and cayenne. Set aside. Saute garlic with a little oil (I used olive) in a skillet on a low heat, add finely chopped kale, sliced mushrooms and chopped onions and ginger. Cover and keep on a low heat. Stir occasionally until onions are translucent, but kale still retains bright color. Turn off heat. Drain noodles. Add to broth bowl, add sauteed veggies, and 2 cups boiled water. Can add dash Bragg’s Liquid Aminos or soy sauce, rice vinegar, sesame oil and cut scallion for added flavor. Stir and eat up!
P.S. The miso packet I used had small pieces of tofu. If yours doesn’t, I recommend adding a little more protein, thinly sliced meat or diced tofu.
**”Health Benefits of Japanese Noodles.”www.mitoku.com. N.p., n.d. Web. 6 Dec 2011. <http://www.mitoku.com/products/pasta/healthbenefits.html>.