country mushroom miso with soba noodles
i love making variations of this in a big pot and keeping it in the fridge for a healthy go-to meal… super easy! country miso to me basically means vegetable soup with a miso broth. so interpret this however you would like, add carrots, potatoes, onions, turnips, etc!
i also love eating soba noodles as my complex carb because they’re made from buckwheat! make them separately from the soup so they don’t get mushy. read more about the health benefits of miso here!
Mr. Kate’s Country Mushroom Miso with Soba Noodles (vegan)
What You Need:
- a couple tablespoons of miso – i like a yellow or mild barley or brown rice miso
- container of vegetable or mushroom broth
- package or two of buckwheat soba noodles
- 2 or 3 leeks – sliced
- 1 turnip or daikon radish – cubed
- 2 cups of button mushrooms – sliced
- 1.5 cups of shitake mushrooms – sliced
- 2 green onions – sliced for garnish
- salt or soy sauce to taste
- drizzle of olive or canola oil
- drizzle a little olive or canola oil in the bottom of your soup pot and saute your leeks on medium/low.
- boil water in a separate pot for your soba noodles.
- add your cubed turnips and mushrooms and continue to saute to release the flavor of the veggies – this will make your soup much more flavor-full then if you just cooked them in the water.
- add salt or soy sauce but remember you’re adding miso later, which is salty, so don’t over-salt.
- once your veggies are nice and soft, add your container of vegetable or mushroom broth.
- cook your soba noodles in the separate pot per the instructions on the package, usually 6 or 7 minutes. strain and drizzle with oil so they don’t stick.
- in a small bowl, dissolve a couple tablespoons of miso (you can use more or less depending on your personal taste) in some warm water by stirring with a fork. you don’t want to boil the miso because it kills the probiotics.
- add the miso to the soup and turn off the heat.
- serve the soup in a bowl over a serving of soba noodles and garnish with a sprinkle of chopped green onions.
YUM! – print the recipe card here!
keep the soup in your fridge and re-heat the next day and the next! usually lasts 3 to 4 days.