Miso & Soba Noodle Soup, Roasted Sriracha Tofu & Shiitake Mushrooms

Miso & Soba Noodle Soup, Roasted Sriracha Tofu & Shiitake Mushrooms
Robyn Foyster Robyn Foyster has been verified by Muck Rack's editorial team

Editor

Jun 06, 2024

“Noodles made entirely from buckwheat tend to be more fragile, but they make a flavorful gluten-free option nonetheless. Other seasonal vegetables can take the place of the kale and shiitakes. I usually use white or yellow miso, but feel free to experiment with different types. This soup welcomes a poached egg on top, or fish in place of the tofu, too. If not serving it all right away, store the components separately in the fridge until you’re ready to put it all together.” The Bojon Gourmet

Miso & Soba Noodle Soup, Roasted Sriracha Tofu & Shiitake Mushrooms

Makes 4 large bowls

INGREDIENTS

Broth
2 inches ginger root, sliced into coins
4-6 (4″ square) sheets kombu
6 dried shiitake mushrooms
8 cups water
1/2 cup sweet white or yellow miso
2 tablespoons tamari (optional, depending on saltiness of miso)
juice of 1 lime or lemon, to taste

Fixings
8 ounces firm or extra-firm tofu, in 1/2″ cubes
8-12 ounces shiitake mushrooms, ends trimmed, sliced (about 6 cups)
3 tablespoons toasted sesame oil (divided use)
3 tablespoons tamari (divided use)
1 – 2 teaspoons Sriracha (depending on how spicy you like it)
12-16 ounces soba noodles (depending how noodley you like it)
1 bunch kale, stemmed and slivered
2 large or 3 small scallions, washed, trimmed, slivered
toasted sesame seeds or gomashio (optional)
togarashi (optional)

METHOD

Miso broth
1 In a large, heat-proof bowl or pot, combine the ginger, kombu, dried mushrooms, and boiling water. Let steep while you prepare the rest of the ingredients, 20-30 minutes. Carefully strain the stock, leaving behind any sand that may be hanging out on the bottom of the pan (or pour through a coffee filter if you prefer). Add half a cup of stock to the miso paste and stir it to loosen. Add the miso to the stock, and taste for salt, adding tamari and lime juice until you like the flavor.

Fixings
While the stock is doing its thing, position a rack in the center of the oven and preheat to 400ºF. Place the tofu on a smallish, rimmed baking sheet and drizzle with 1 tablespoon each of the sesame oil and tamari. Add the Sriracha and toss to coat. Roast in the oven until hot and slightly crisp on the outside, tossing once or twice, about 10 minutes.
Meanwhile, place the shiitakes on a smallish, rimmed baking sheet and toss with the remaining 2 tablespoons each sesame oil and tamari. Roast until tender and shrunken, tossing once or twice, about 10 minutes.
3 Bring a large saucepan of lightly salted water to a boil. Add the noodles and cook, stirring frequently to prevent sticking, until the noodles are tender but not falling apart (see the package for cooking time). Drain the noodles and rinse them in cool running water. If not using immediately, toss with a bit of oil to prevent sticking. Otherwise, divide the noodles between 4 large bowls and keep warm.

To Serve
1 Re-warm the stock until steamy-hot but not simmering. Add the kale and cook just below a simmer until wilted and bright green. Divide the noodles among 4 large bowls.
2 Add the shiitakes, tofu, and scallions. Pour the hot broth and kale over the fixings. Top with sesame seeds, gomashio, and/or togarashi, if you like.

With inspiration from 101 Cookbooks and The Real Food Daily Cookbook
The Carousel thanks The Bojon Gourmet for this recipe

For more soup recipes click here.

ABOUT THE AUTHOR

By Robyn Foyster Robyn Foyster has been verified by Muck Rack's editorial team

Editor

A multi award-winning journalist and editor and experienced executive, Robyn Foyster has successfully led multiple companies including her own media and tech businesses. She is the editor and owner of Women Love Tech, The Carousel and Game Changers. A passionate advocate for diversity, with a strong track record of supporting and mentoring young women, Robyn is a 2023 Women Leading Tech Champion of Change finalist, 2024 finalist for the Samsung Lizzies IT Awards and 2024 Small Business Awards finalist. A regular speaker on TV, radio and podcasts, Robyn spoke on two panels for SXSW Sydney in 2023 and Intel's 2024 Sales Conference in Vietnam and AI Summit in Australia. She has been a judge for the Telstra Business Awards for 8 years. Voted one of B&T's 30 Most Powerful Women In Media, Robyn was Publisher and Editor of Australia's three biggest flagship magazines - The Weekly, Woman's Day and New Idea and a Seven Network Executive. Her career has taken her from Sydney where she began as a copy girl at Sydney's News Ltd whilst completing a BA in Arts and Government at Sydney University, to London, LA and Auckland. After 16 years abroad, Robyn returned to Sydney as a media executive and was Editor-in-Chief of the country's biggest selling magazine, The Australian Women's Weekly.

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