A simple, healthy, and nourishing recipe for ginger miso soba soup with tofu, shiitake mushrooms, noodles, and lots of fresh vegetables. Hearty and packed with flavor from garlic, sesame, ginger, and miso paste, this easy soup is sure to become a fall and winter favorite! Gluten free and vegan friendly.
A cozy ginger miso soba soup
This has been a week made up entirely of Mondays. After the holiday deluge of over-eating, over-drinking, under-exercising and just generally not being the kindest to my body, this first week of January has been about recovery and hitting the reset button, and I know I’m not alone. We’re all in the midst of some sort of holiday detox, whether that means big kale salads and green smoothies, or simply paring back a bit from all the excesses of the season.
It’s still very much winter here – albeit a coastal winter, gentler than those of you in the midwest and east coast are currently experiencing – but still cold. The northern light is lower and even bluer than I imagined it could be when we first moved here over the summer. I can’t feign much interest in juice cleanses, but I do like the idea of a clean start. In the calm that follows – or rather begins – a new year.
I’m craving big bowls of healthy, healing… green. It’s the time of year for big, hearty bowls of grains and roasted vegetables, and certainly less sugar, but most of all: soups – flavorful, healing broths packed with goodness to warm you up from the inside out.
Why you’ll love this miso soba soup
When it comes to soup, I like lots of texture, particularly that lovely contrast between a warm, nourishing broth, and lots of fresh, raw veggies piled on top, that so often pops up in Asian-inspired recipes. I’ve been imagining a hearty miso soup for a while now, stocked with warming garlic and ginger, swirls of buckwheat soba noodles, chunks of tofu and a heaping of veggies.
The vegetables – in this case handfuls of chopped scallions, sh*take mushrooms, lacinato kale leaves and radish sprouts – cook a bit when added to the soup, but maintain their freshness and a bit of crunch. Not particularly authentic, but nonetheless soul-satisfying.
The flavorful, ginger-y miso broth can easily be made in advance, and warmed up when chilly days beg for a restorative soup filled with fresh veggies (whatever you happen to have on hand at the moment). Happy cooking!!
And be sure to try these other cozy soup recipes next:
- Ginger noodle soup with Swiss chard
- Simple weeknight chicken ramen
- Butternut squash noodle soup
- Lemony kale and white bean soup
If you make this miso soba soup, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked it! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura
Ginger Miso Soba Soup
★★★★★4.7 from 10 reviews
- Author: Laura Bolton
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 2 Servings 1x
- Category: Dinner, Savory
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Vegetarian
Description
A simple, healthy, and nourishing recipe for ginger miso soba soup with tofu, shiitake mushrooms, noodles, and lots of fresh vegetables. Hearty and packed with flavor from garlic, sesame, ginger, and miso paste, this easy soup is sure to become a fall and winter favorite! Gluten free and vegan friendly.
Ingredients
Scale
Ginger Miso Broth
- 2 tsp vegetable or sesame oil
- 1/2 cup yellow onion, finely-minced
- 2 tsp fresh garlic, minced
- 1 Tbsp fresh ginger, minced (or use crushed ginger paste)
- 1 Tbsp low-sodium soy sauce or tamari ¹
- 4 cups (32 oz) rich chicken or vegetable broth ²
- 2 Tbsp miso paste (I use Miso Master or Westbrae Natural Mellow Red Miso)
- kosher salt and freshly-ground black pepper, to taste
For the Ginger Miso Soba Soup
- 4 oz soba noodles¹
- 1/2 cup fresh shiitake mushrooms, roughly-chopped
- 1 cup (packed) kale leaves, roughly-chopped ³
- 7 oz firm or extra-firm tofu, cubed
- 1/2 cup scallions, chopped
- small handful of radish sprouts, pea shoots, bean sprouts, etc.
- sesame seeds and/or chili flakes, for serving
Instructions
Make the ginger miso broth
- Heat the oil in a large pot over medium heat, until shimmering. Add the onion, garlic and ginger, and cook for a few minutes until softened.
- Add the soy sauce, and stir to combine. Cook for another minute.
- Add the stock, cover and bring to a boil. Remove the lid, and let simmer uncovered for another 10 minutes.
- Ladle a half cup or so of the broth into a small bowl. Stir in the miso and whisk until dissolved. Pour the miso broth into the pot and cook for a minute or two to heat through (but don’t let come to a boil).
Assemble the miso soba soup
- Bring a large pot of water to a boil. Cook the soba noodles according to package directions, about 3 minutes.
- Meanwhile, add the mushrooms and kale to the simmering soup broth and cook for a minute or two to soften. Season with salt and pepper, to taste. Miso is naturally salty and full of umami flavor, so you may not need to add any additional salt.
- Divide the soba noodles and tofu between two large bowls. Pour the miso broth over the top and sprinkle with the scallions, sprouts, sesame seeds and chile flakes (if using). Serve warm. Enjoy!!
Notes
¹ For gluten-free noodle soup: Be sure to use gluten-free tamari and gluten-free ramen, rice noodles, or 100% buckwheat soba noodles.
² For vegan ginger noodle soup: simply use a great vegetable stock for the broth. Homemade stock is always best in a simple soup like this.
³ Feel free to swap out the kale for your favorite winter green(s), such as spinach, bok choy, or broccoli rabe.
Tip: While fresh will give you the very best flavor, I love the convenience of keeping jars of fresh minced garlic and crushed ginger in the refrigerator.
Keywords: ginger miso soba soup, soba soup, mushrooms, kale, easy, healthy
