A simple and hearty noodle bowl with my favorite soba noodles & earthy mushrooms!
Cook your soba noodles according to package, rinse under cool water, set aside.
Meanwhile, in a small saucepan, warm 4 cups of water over medium heat (do not boil), add dried mushrooms, lower heat and let simmer, uncovered for 10 – 15 minutes. Add miso, stir to remove any clumps and continue to keep the soup warm over low heat.If using fresh mushrooms, slice into strips, saute them in a bit of sesame oil and splash of tamari for about 5 minutes over medium high heat, add mushrooms to the broth while simmering.
Steam your bok choy. I used a bamboo steamer with the pot I cooked the noodles in. Tofu can be steamed with the bok choy or added to the soup to warm.
Build your bowl by adding half the bok choy and soba noodles to your serving bowl, ladle 1/2 of the miso broth and mushrooms over top. Top with cubed tofu, scallions, cilantro sprigs and sesame seeds.
If you don’t have miso on hand, sub in some low-sodium veggie broth. But I recommend having miso on hand, it’s makes for great broths and soup bases! FYI, it will last up to one year in the refrigerator…a great incentive to add this to your refrigerator staples.
A note on the Eden 100% Buckwheat Noodles and their price. It is a bit more expensive than most noodles but from my perspective, I eat basic, cheap foods most of the time so I consider these noodles to be my ‘meat’ if you will. You can always hunt the internet for cheaper prices and buy in bulk. 100% soba noodles are well worth the price considering I don’t spend money on many other food items like cheese, meat, fish and poultry…all of which can cost just as much, if not more. I hope to encourage you to rethink food items and their cost when adapting to new foods…there is a trade off and I much rather spend my money on 100% soba noodles. Feel free to use other noodles as mentioned above.
NUTRITION FACTS ARE CALCULATED WITHOUT THE OPTIONAL TOFU