Miso Shiitake Soup with Buckwheat Soba Noodles
Gayle McLeod | February 21, 2016
Miso soup is guaranteed winner in our house and a win was needed after we spent a majority of the past two weeks battling some nasty bugs between the four of us. This quick and delicous soup was exactly what the doctor ordered. Made with nourishing chicken stock, immune-boosting shiitake mushrooms, fresh grated ginger, toothsome soba noodles – and requiring almost no effort. Like I said, win–win.
Serves 2-4 (2 adult main servings or 4 kid-sized servings)
1 litre container Intense Natural Chicken Stock
1 inch piece of fresh ginger, grated
4 green onions, thinly slice the green ends and reserve the white parts
1/2 cup (about 0.5 oz) dried shiitake mushrooms, plus a few fresh mushrooms if desired
3-4 tbsp light/white miso paste
1/2 tbsp sesame oil, plus more to taste
buckwheat soba noodles
175 g pkg super firm tofu, cut into small cubes
4-5 baby bok choy, washed well and leaves separated
Cook the soba noodles as per package directions, drain and rinse in cold water.
Meanwhile, gently heat the stock with the grated ginger and the reserved white parts of the onions. Try not to let it boil, but rather sit at a mere simmer.
Put the dried mushrooms in a measuring cup, cover with about 1/2 cup boiling water and let sit for 10-15 minutes to re-hyrate. Carefully remove the mushrooms and transfer to the stock without disturbing the liquid. Any grit from the dried mushrooms will settle to the bottom of the glass. Pour the mushroom "tea" into the warm stock, being careful to keep the grit in the measuring cup. I added sliced fresh shiitake mushrooms to the soup here as well, but it's really up to you. I like the texture of the fresh mushrooms, but the "tea" made from the dried ones adds a deeper mushroom flavour.
To serve, remove the onions from the stock, stir in the miso paste & sesame oil. Divide the cooked noodles between the bowls and ladle the soup into each bowl. Top with sliced green onions, whole or chopped baby bok choy and tofu.