No matter what time of year it is, miso soup is on the stove almost every week in my kitchen. My boyfriend and I are seriously into Asian food and when we aren’t eating out at one of the fantastic restaurants here in Los Angeles, we’re making it at home. We have so many different types of dried chiles and mushrooms in our pantry its borderline crazy. Luckily, you don’t need access to an Asian grocery store to make this Spicy Miso Soba Noodle Soup. You can find everything you need at a regular grocery store and it comes together super quickly.
As with any great soup, this one relies on an intensely seasoned broth for its mouthwatering flavor. Buy any container of vegetable broth and bring it to a simmer with soy sauce, rice vinegar, sesame oil, and chili garlic sauce. Whisk some miso paste into a bit of hot water and add it to the pot and you’re halfway there. Just add tofu and, in the last two minutes of cooking, sliced veggies (I used baby bok choy and carrot).
Meanwhile, cook your soba noodles. You can find soba noodles with the Asian products in the international aisle of your grocery store. Be sure to read the cooking instructions, as soba noodles cook more quickly than pasta. Divvy up the noodles between four bowls, ladle the soup over top, and garnish with sliced green onion and sesame seeds. There you have it! A fun and easy twist on the miso soup we eat weekly in my house.
This Spicy Miso Soba Noodle Soup is warm, comforting, and just a tad fiery. It’s a perfect lunch on a chilly fall or winter afternoon! This recipe serves 4 as a side or 2 to 3 as a main course.
This Spicy Miso Soba Noodle Soup is warm, comforting, and just a tad firey. It’s a perfect lunch on a chilly fall or winter afternoon!
- 4 cups vegetable broth
- ½ tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon sesame oil
- ½ to 1 tablespoon chili garlic sauce
- 3 tablespoons yellow or white miso paste
- 2 tablespoons hot water
- ½ 14-oz. package soft tofu, drained and cut into ½-inch cubes
- 5 ounces soba noodles
- 2 baby bok choy, trimmed into 2-inch pieces
- 1 carrot, peeled into ribbons with a vegetable peeler
- 4 green onions, sliced (green parts only), for garnish
- 1 tablespoon sesame seeds, for garnish
- Pour the vegetable broth into a large pot and bring to a gentle simmer over medium heat. Add the soy sauce, rice vinegar, sesame oil, and chili garlic sauce.
- In a small bowl, combine the miso paste and hot water. Whisk to dissolve the miso paste, then add it to the broth. Add the tofu to the broth and turn the heat to medium-low. Continue to simmer the miso soup for about 10 minutes to allow the flavors to meld.
- Bring another pot of water to a boil and add the soba noodles. Cook the noodles according to the package directions, roughly 6 minutes, until tender. Drain and rinse the soba noodles and divide them between your serving bowls.
- In the last two minutes of cooking, add the bok choy and carrot to the miso soup. Remove from heat. Ladle the miso soup over the soba noodles and garnish with sliced green onion and sesame seeds.