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.

Happy Cooking!

Brenna