miso mushroom tofu || soba noodle soup

Follow my blog with Bloglovinsoba noodle miso soup

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. soba noodle soup kalein it

mushroom miso soba noodle soup
  1. 4 cups veggie stock
  2. 1 cup water
  3. 2 tbsp. olive oil (or try toasted sesame oil!)
  4. 8 oz. mushrooms, washed + sliced.
  5. 1/4 cup miso paste
  6. 1inch fresh ginger
  7. 4 cloves garlic
  8. 8 scallions (green + white parts)
  9. 1 tbsp. soy sauce
  10. 8 oz. package of soba noodles
  11. 1 block of extra firm tofu - drained + cubed.
  12. 2-3 cups of organic baby spinach
  1. 1. first prep all ingredients.
  2. 2. heat oil, white portion of diced scallions, pinch of salt + mushrooms in a large pot until mushrooms are soft- about 5 minutes.
  3. 3. add vegetable stock + water.
  4. 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. 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. 6. add spinach to large pot of broth + cook until wilted.
  7. 7. to serve, first add noodles to bowl, cover in soup + garnish with sesame seeds, more scallions + siracha (optional).
  1. 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!
kalein it http://kaleinit.com/
 looking for the hot sauce i used? it’s called fix + can be found here. it’s the best siracha style hot sauce, + the ingredient list is short, unprocessed, simple + clean. 

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. 


soba noodle soup kaleinit



    • Kate
      January 27, 2016 / 7:37 pm

      thank you ashley!!

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