Hi from Hawaii, where there is no chance I'll be making this miso soup anytime soon because it is HOT here. San Francisco has been in a constant state of rain clouds and so much so, that I can't really remember what it feels like to only ingest cold food, and soak in some good old vitamin D sun rays. So, for the next few days I'll make the most of this holiday all because I know that the second I sit on the airplane and put on my cozy slippers, two sweaters, one beanie, a long scarf, and blanket to cover myself from the freezing airplane vents, I'll be thinking of this soup. And right after the plane lands in chilly SF, I'm running to the grocery store and picking up the necessities for this miso soup. Well, actually, that grocery trip is going to have to wait since I'll be lookin' all sorts of crazy with a 3am landing/jet-lag expression.
But for those of you feeling the fall/winter chill, have at it! It's an easy one to make and store in bulk. A fresh, homemade miso soup is pretty fantastic and beats a trip out in the cold to a Japanese restaurant any night of the week.
Prep Time: 5 minutes | Cook Time: 30 minutes
Ingredients for the Vegetable Miso Soup with Soba Noodles:
- 2 large sheets of kombu (essential to the recipe)
- 4-5 cups water
- 3 garlic cloves, thinly sliced
- 1 inch fresh ginger knob, thinly sliced
- 4 tablespoons white miso paste
- 1 teaspoon sesame oil
- 1 tablespoon tamari (gluten-free soy sauce)
- juice of 1 lime
- 2 cups mushrooms, thinly sliced
- 1 head of kale
- 2 green onions
- 1/2 a cabbage head, peel back each leaf and cut in half
- 1 white yam (or sweet potato), cut into bite-size pieces
- 1/2 packet of soba noodles
Start by preparing the miso soup base by adding the kombu, ginger and garlic to a large pot with the 4 cups of water. Let this simmer for about 20 minutes. In the meantime, sauté your yam slices with the sesame oil on medium/high heat for 10 minutes and then add in the mushroom slices to sauté as well, for another 5 minutes. Add a few tablespoons of water to this so that the veggies don't stick to the bottom of the pan. Steam the cabbage for about 5 minutes in another pot.
Now strain out the kombu, ginger and garlic from the broth and add in the cooked vegetables and kale. Mix the miso paste and tamari with 2 cups of water and stir well. Add this to the kombu broth and veggies. Add the soba noodles into the miso soup and cook on medium heat for a few minutes until they're ready. If you like your miso thinner and not as strong in flavor, add another cup of water. Top with chili flakes, lime juice and green onion slices. Enjoy!
Have you tried making homemade miso soup before? It is so much easier than I ever expected and I hope you guys give it a try too!
I also love seeing your take on any of the recipes from the blog so don't forget to tag me on Instagram - #8thandlake - so I can see your creations!
You can also find me on Snapchat with more photos and clips of my everyday life - username - marie8thandlake and on Pinterest - to see what my dream reality would look like ;)
Lots of love from the west coast,