Thursday, January 13, 2011
Miso Soup with Mushrooms, Soba Noodles, and Spinach
Our regular Japanese place doesn't offer a vegetarian miso soup. In fact, there is only one place in our city that offers a fish-free option. So we thought we would attempt to make our own, in light of this goal to try and make everything at home. I found this great recipe in the Rebar cookbook, and customized it to our tastes and what we had in the fridge. I love the fact that it has all of these extra ingredients in it, compared to the traditional. It provides complete protein, fibre, and greens all in one bowl. Truly a meal in a bowl.
I LOVE this soup! It is very authentic tasting, but filling and so much more balanced. Delicious.
Miso Soup as a Meal
7 cups water
6 tbsp. low sodium soy sauce
100 g shitake mushrooms, stems removed, sliced
6 green onions, sliced
2 cups spinach
2 cups cooked soba noodles
1 block firm organic tofu, cubed
7 tbsp. red miso paste
Bring water and soy sauce to boil. Add mushrooms and green onions and boil for 5 minutes. Add tofu and boil for another 5 or so minutes. Add spinach and cook until wilted. Add soba noodles and heat through. Stir in miso paste until incorporated well, taking care not to bring mixture to a boil, as this will kill the microorganisms in the miso. Serve with a set of chopsticks, a spoon, and a side salad.
And for dessert? Strawberry Almond Bars, of course! Recipe and pictures to follow.