Miso Soba Noodle Soup
SERVINGS: 1 large bowl | TIME: 15 minutes
A light, savory miso soba soup with tofu, enoki mushrooms, green onion, and Six Sisters™. The miso-rich broth is balanced with soy, mirin, sake, and a squeeze of lemon, making it an easy way to work functional mushrooms into a warm, satisfying meal.
Ingredients:
- 1 serving soba noodles
- 3 cups water
- 1 tsp dashi powder
- 1½ tbsp white miso
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- ½ tsp (5 g) Six Sisters™
- ¼ cup small tofu cubes
- ½ cup enoki mushrooms
- 1 green onion, thinly sliced
- Squeeze of lemon
- ½ tbsp ponzu (optional)
- Shichimi togarashi, to taste (optional)
Instructions:
Bring 3 cups of water to a simmer in a small saucepan. Add the dashi powder, soy sauce, mirin, and sake. Stir to combine.
Add the tofu and enoki mushrooms and simmer for 2–3 minutes, until the mushrooms are tender and the tofu is warmed through.
Meanwhile, cook the soba noodles according to package instructions. Drain and set aside.
Remove the broth from the heat. In a small bowl, whisk the miso and Six Sisters™ with a little of the hot broth until smooth, then stir the mixture back into the saucepan. Avoid bringing the miso back to a boil.
Divide the soba between bowls and pour the miso broth over the noodles. Top with sliced green onion and finish with a squeeze of lemon. Add ponzu and shichimi togarashi, if desired.
Notes:
Six Sisters™ adds one serving of functional mushrooms to the recipe.
For a vegan recipe, use vegan dashi and check that your soba noodles, miso, mirin, sake, and other packaged ingredients are vegan.
