loveandlemons4.8
Miso Shiitake Soba Soup
A simple homemade dashi is the base of this healing, warming miso soup. Tofu & soba noodles make it hearty enough for a full meal.
👥 2 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Make the dashi: gently rinse the kombu piece. Place it in a medium pot with 4 cups water. Gently simmer for ⏱️ 10 minutes. Don’t let it boil, or the kombu flavor will turn bitter. Once the kombu piece is soft, remove it and bring the water to a boil for just a few minutes.
dashi4 cupswater4 cups
2
Reduce heat again and add in ½ cup more water. In a small bowl, stir the miso paste together with some of the hot dashi water (until it’s not clumpy), then stir to incorporate it into the soup broth.
water4 cupsdashi4 cups
3
Add the ginger, scallions, and shiitakes, and gently simmer for about ⏱️ 10 minutes to cook the mushrooms (Note: If your soup is getting too thick add more water until it is a thinner consistency).
grated ginger1 teaspoonwater4 cups
4
In the last few minutes of cooking time, add the tofu and bok choy. Taste and adjust seasonings to your liking. Remove from heat once the bok choy is wilted but still has some bite. Add the cooked soba noodles.
5
Top with shichimi and bonito flakes, (both optional), and serve with ponzu or extra soy sauce on the side.
ponzu, on the side
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