Do not even try to eat this soup politely, slurp away and enjoy! This vegetable packed soup is also full of flavour. It is a versatile meal that you can adjust to suit your mood or your dietary preferences.
Miso Soba Noodle Soup
Servings: 4 - 6 people
Ingredients
- 1 tbsp olive oil extra virgin
- 1 leek thinly sliced
- 2 large zucchini halved lengthways and sliced
- 2 large carrots halved lengthways and sliced
- 250 g mushrooms sliced
- 1/2 medium cabbage (I used wombok) shredded
- 180 g soba noodles dry
- 2 tbsp ginger minced
- 2 tbsp soy sauce or tamari
- 1/4 cup miso paste
- 1.5 L vegetable stock salt reduced
- Protein of choice try 2 x boiled eggs, 100g thinly sliced lean meat, cooked shredded chicken breast or tofu per serve
To Serve (optional)
- Chilli sliced
- spring onion thinly sliced
- sesame seeds
Instructions
- Prepare and cook (if needed) protein of choice (to add to soup once cooked).
- Heat oil over a medium to high heat in a large saucepan. Add leek and ginger and cook for five minutes, or until leek has softened.
- Add carrot, zucchini, and mushrooms to the saucepan and stir.
- Add 1.25L of stock, cover and bring to the boil.
- Once boiling add the dry soba noodles and ensure they are covered with stock before adding the cabbage on top. (Note: the cabbage may not be submerged in water, this is ok, it will reduce while cooking, DO NOT STIR after adding the noodles and cabbage) Cover, bring back to the boil and simmer for five minutes or until noodles are cooked. Stir cabbage through the soup and remove from the heat.
- Combine the remaining 250mL of stock with miso paste and soy sauce, making a slurry. Once the soup has been removed from the heat, mix the miso, soy slurry into the soup and add your protein of choice.
- Serve topped with 1 tsp sesame seeds, chilli and thinly sliced spring onion.
- Enjoy!
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