We’re smack bang in the middle of winter here, which of course means soup weather. Soup has always been one of my favourite foods to make – it’s easy, economical and you can pack it full of vegetables. Today’s soup has to be one of the most delicious I’ve made in a long time, and definitely added to my ‘must-make’ list. It’s low-in-fat, stuffed full of vegetables and has a little kick from the wasabi added at the very end. To make sure this is vegan, ensure the miso does not include dashi (出し・だし)
Hearty Miso Soba Soup
Makes 4 huge servings
Approx 275 calories per serving
1/2 tsp sesame oil
1 tbsp minced ginger
4 tsp minced garlic (approx 4 cloves)
10 cups of water
1 tsp dried wakame
30g dried shiitake (remove stems and cut using scissors)
250g sliced carrots
3 heads of bok choy (about 220-240g), cleaned and leaves separated
2 bundles of dried soba noodles (about 160g)
6 tbsp mild white miso (I used miso with grains added)
1 tsp wasabi paste
1. Heat up the oil in a big sauce pan and add ginger and garlic. Cook for about 30 seconds, then add about 1/2 cup of your water. stir to remove all lumps.
2. Add in the rest of the water, shiitake mushrooms, carrots and wakame. Bring to a simmer and let cook for 15 minutes.
3. Add in the soba noodles (snap in half to make them go further) and bok choy. Cook for about 7 minutes (or until soba is cooked).
4. Put the miso paste and wasabi in a separate bowl. Add 1/2 cup of the soup water. Combine until all the lumps are gone.
5. Turn the soup to a low heat and add the miso/wasabi mix. Stir and let heat (but do not allow to boil) for about 1 minute.
6. Serve and enjoy!