Quick miso soup with soba noodles

This miso soup is a real lifesaver. First and second courses are literally combined in it, and it’s super quick to cook. It took me less than 25 minutes to prepare it. The only difficulty you may face is sourcing right ingredients. But once you sourced them, you’re good to go. They can sit in your kitchen cupboard and wait for your next miso craving, which will come very soon, I promise. 🙂

All right, here’s what you need:

2 tablespoons of organic brown rice miso paste (I use Clearspring)  (US option)

2 tablespoons of organic gluten-free tamari sauce  (US option)

80 g of organic Japanese tofu, cut into little cubes (approx. 1cm x 1cm) (US option)

60 g of organic Japanese Soba noodles (US option)

Now it’s going to be easier…

50 g of mushrooms, sliced (I use white button mushrooms, but you can use portabella, shiitake or chestnut)

75g of broccoli, cut into little florets (approx. 5-6 florets)

20 g of spinach

Fresh coriander to taste

1 lime, juiced

1 L of water

1 boiled egg* (I prefer it slightly soft)

* Boiled egg is optional. Ignore this ingredient if you’re vegan.


Bring water to a rapid boil in medium saucepan. Add miso paste to water; reduce heat to medium and boil for additional 7-10 min.

Then add broccoli, mushrooms, tofu and lime juice. Stir, and boil for another 7 min.

Add Soba noodles and 2 tablespoons of tamari sauce. Stir, reduce heat to low and boil for 5 min.

Remove from heat. Immediately add spinach and coriander.

Your miso soup with soba noodles is ready to serve. Recipe makes approximately 2 servings.

* If you eat eggs, cut boiled egg in half lenthwise and put it into your soup.


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