Soba Soup with Shitake & Tofu
This hearty and healthy Soba Noodle Soup is packed with tender shitake mushrooms and tofu! It's easy to make and perfect for when you want to curl up to a huge bowl of food, but still keep those health goals in mind!
Ingredients
- 1 medium onion halved and thinly sliced
- ½-¾ lb shitake mushrooms sliced & hard stems removed
- pinch sea salt
- 2 tablespoons minced ginger
- 4-5 cups water
- 6 oz soba noodles (2 bundles)
- ¾ cup frozen corn fire roasted if available
- 2 medium carrots cut into matchsticks
- 8 oz firm tofu (half of a 14oz block) drained & cut into small cubes
- 3 large handfuls baby spinach
- 1 teaspoon sesame oil omit for oil free
- 2 tablespoon tamari may sub soy sauce
- 1 tablespoon rice vinegar
- 3 tablespoons tahini
- 1 tablespoons sriracha
- 2 tablespoons miso paste red or white
Optional Garnish
- 1-2 thinly sliced scallions
- nori thinly sliced
- sesame seeds
- sriracha
Instructions
- While preparing the soup, cook the soba noodles according to their package instructions and set to the side when finished. (To prevent sticking, toss with a teaspoon of sesame oil or simply rinse under warm water in the sink once in a while if oil free.)
- To a large stock pot over medium heat, add sliced onions, shitake mushrooms and a sprinkle of salt. Cook for 7 minutes until the onions are soft, stirring occasionally and adding splashes of water, broth or tamari to prevent sticking. Add minced ginger to the pot and stir.
- Add the water, corn and carrots to the pot and bring to a simmer. Once simmering, cook for 5 minutes or until the carrots are just cooked.
- While that is cooking, grab a small bowl and whisk together the sesame oil, tamari, rice vinegar, tahini, sriracha and miso until it's smooth and no chunks remain. Use a little of the soup base to thin if needed.
- Remove the soup from the heat and gently stir in the tofu, miso mixture and spinach. Taste broth and adjust salt to taste.
- To serve- Add a portion of soba noodles to a large bowl and spoon over the broth and veggies. Top with scallions, sesame seeds and more sriracha if you like!
Notes
TIPS & SWAPS
TOFU- If you like your tofu crispy, try air frying it and adding it as a topping!
GLUTEN FREE- To make sure this soup is gluten free, make sure your soba noodles are 100% buckwheat and that they are labeled gluten free.
VEGGIES- I make this soup often with a variety of veggies! My favorite extra additions are broccoli and air fried delicata squash!