yesterday was sunday, so i was ready for some football + ready for some soup.
soup is the ultimate comfort food. fun fact about me? sushi is actually my greatest comfort food. super weird, right? it could be 7 am + sushi sounds delicious.
when i decided to stop eating fish, sushi was something i worried, ok panicked, that i going to miss. i soon realized it was the flavors that i loved so much. the spicy wasabi, strong ginger + oh so salty soy sauce – say that ten times- was enough to make vegan vegetable rolls satisfying.
but if you’re a sushi lover, chances are you love miso soup as well. this recipe is my take on miso soup, but i kicked it up a notch + made a meal through the addition of mushrooms, spinach + soba noodles.
soba noodles are buckwheat noodles that pack a decent protein punch. if you’re not a tofu fan- the noodle soup could stand alone.
- 4 cups veggie stock
- 1 cup water
- 2 tbsp. olive oil (or try toasted sesame oil!)
- 8 oz. mushrooms, washed + sliced.
- 1/4 cup miso paste
- 1inch fresh ginger
- 4 cloves garlic
- 8 scallions (green + white parts)
- 1 tbsp. soy sauce
- 8 oz. package of soba noodles
- 1 block of extra firm tofu - drained + cubed.
- 2-3 cups of organic baby spinach
- 1. first prep all ingredients.
- 2. heat oil, white portion of diced scallions, pinch of salt + mushrooms in a large pot until mushrooms are soft- about 5 minutes.
- 3. add vegetable stock + water.
- 4. bring to a boil, then reduce to a simmer + whisk in miso, fresh grated ginger, soy sauce, garlic + remaining scallions. add tofu. allow to simmer for ten minutes.
- 5. while simmering, bring a medium saucepan with 4 quarts of water to a boil. add soba noodles + cook according to directions on package. soba noodles typically take only 3-5 minutes to cook. drain + rinse in cold water.
- 6. add spinach to large pot of broth + cook until wilted.
- 7. to serve, first add noodles to bowl, cover in soup + garnish with sesame seeds, more scallions + siracha (optional).
- with leftovers, store the remaining noodles + broth separate in fridge. combine when ready to heat + enjoy! the leftover broth will continue to strengthen in flavor, becoming even better the next day!
newly vegan or looking to go plant based for 2016? try vegan cuts– i’ve been chosen as an ambassador + love what they have to offer! more on that in an upcoming post! vegan cuts has countless vegan products, subscription boxes + cruelty free beauty products available for delivery to your door. they even have a vegan starter kit to give you a taste of the lifestyle. who said being vegan was tough??
so, enjoy the remainder of your weekend + plan to eat some cozy comforting soup this week before christmas comes around.