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.