Hi friends! How have your holidays been? Wonderful, I hope. I’ve been taking it easy with my family for the past few days, meeting up with old friends and savoring every last bite of my chocolate birthday cake (I turned 27 on Christmas).
Today I thought I’d pop in and let you know about my latest post on BHG’s Delish Dish blog, which is a restorative miso and soba noodle soup. It’s sort of like a vegetarian chicken noodle soup with an Asian spin. The soup is remarkably simple to make and, thanks to the irresistible flavors of miso and ginger, had me going back for slurp after slurp.
- 4 cups vegetable broth
- ½ cup water
- 3 ounces soba noodles, broken in half
- 1 (14-ounce) container extra-firm tofu, drained and sliced into small, bite-sized pieces
- 1 medium red bell pepper, sliced into bite-size strips
- ⅓ cup sliced green onions
- 1 tablespoon white miso
- 1 tablespoon grated fresh ginger
- ⅛ teaspoon crushed red pepper
- 1 cup fresh snow peas, halved crosswise
- 1 carrot, peeled and ribboned using a vegetable peeler
- For extra spice (optional): additional red pepper flakes and/or sriracha
- In a large saucepan, combine broth and water and bring the mixture to a boil. Add the soba noodles and return to boil, then reduce heat, cover and simmer for 5 minutes.
- Stir in the tofu, bell pepper, onions, miso, ginger, and ⅛ teaspoon crushed red pepper. Simmer, covered, for 3 minutes.
- Stir in the halved snow peas and carrot ribbons. Simmer, uncovered, for 1 minute more or until the peas are crisp-tender.
- Ladle soup into bowls and garnish with additional crushed red pepper and/or a light drizzle of sriracha, if desired.