With Alex traveling for the week, I wanted something quick that I could heat up for lunch and/or dinner. It never makes much sense to cook up a big meal for just me, anyway. I cooked up a big pot of this soup on Sunday, and I’ve been eating it all week long. Warm and comforting without being heavy. Just what I needed!!
- 8 oz. dried soba noodles (I used buckwheat)
- 2 Tbsp olive oil
- 15 scallions, thinly sliced (white and green parts separated)
- 8 oz. mushrooms, cleaned and thinly sliced
- 8 cups vegetable broth
- 2 cups water
- 1/2 cup miso paste
- 8 cloves garlic, minced
- 1 Tbsp grated ginger
- 1 Tbsp soy sauce
- 1-14 oz. package extra firm tofu, drained and cut into small cubes
- 4 cups fresh spinach
In a saucepan over medium heat, bring a pot of water to a boil. Add the soba noodles, and cook for about 4 minutes, until tender. Drain; set aside.
In a large stock pot, heat the oil over medium heat. Add the mushrooms and white parts of the green onions, season with salt, and cook until the mushrooms are soft. Add the broth and water; bring to a boil.
Whisk in the miso paste, garlic, ginger, and soy sauce. Reduce the heat to a simmer. Add the cubed tofu, spinach, and green parts of the scallions. Cook until the spinach wilts.
Rinse the soba noodles under water briefly if they have clumped together, and add them to the soup just before serving. Divide evenly among bowls. Serve.
adapted from Aida Mollenkamp