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SOBA MISO SOUP + ROASTED VEGETABLES

top down view of bowl with serving of soba miso soup with vegetables and items surrounding.

Loaded with vegetables, this soba miso soup with buckwheat noodles is a hearty, nourishing bowl of goodness!

Ingredients

Scale
  • 1 purple sweet potato (or any color), peeled and cut into 1/2 inch cubes
  • 2 carrots, sliced diagonally
  • 1/2 cup brussels sprouts, quartered
  • 2/3 cup broccoli florets
  • drizzle of sesame oil
  • 1 package (9 oz.) 100% soba noodles (I love these  King Soba Noodles (affiliate links))
  • 56 tablespoons miso (I used red, use your favorite)
  • 4 cups water

garnish

  • 2 scallions, sliced
  • toasted sesame seeds (raw black and/or white are great too)
  • handful of greens (pea shoots, sprouts, greens and/or cilantro)

Instructions

Preheat oven to 400 degrees F.

Roast veggies: Place veggies on a large rimmed baking sheet that’s lightly greased or lined with a silpat or parchment paper. Add a drizzle of oil and toss well. Add a sprinkle of salt over top. Place sheet on the middle rack and cook for about 25 minutes stirring every 10 minutes, vegetables are done when just fork tender.

Noodles: Cook your soba noodles according to the package directions. Be sure to use a large pot filled just under half way when cooking soba noodles. Once the noodles have come to a boil, the water tends to foam up quickly and overflow (ugg, I’ve learned from experience). Pay attention and reduce the heat as needed to prevent the water from boiling over while keeping the water at a gentle rolling boil. Most importantly, when done rinse the noodles right away under cool running water to keep them from cooking (or else you’ll have mushy noodles on your hands).

Miso Broth: Heat your water in a small pan until nicely warmed, but not boiling, (use the pot the noodles were cooked in to save a dish). Remove from heat, add miso and mix until miso is dissolved. This keeps the miso from overheating and killing the beneficial probiotics. You can opt to keep it on the burner on low to keep warm until veggies are done.

Assemble soup: Add noodles and vegetables to your serving bowl, top with broth and add a few of the garnishes. Some other optional garnishes would be a dash or two of sriracha or red pepper flakes.

Serves 2 – 3

Store: Leftovers can be kept in the refrigerator for up to 4 days in a covered container.

Notes

Try adding a tablespoon of tahini to the broth for something different, it will add creaminess.

No need to use all these vegetables, 3 types is enough. You may opt to use either the brussels sprouts or broccoli. You can also try using butternut or kabocha squash in place or along with the sweet potato. I used butternut squash in my first attempt and it was delicious!

The smaller you cube your vegetables the quicker they cook.

Add a serving of cubed organic tofu (firm or extra firm) for added protein.

For the noodles, it’s 4 servings per package but I can easily eat half a package myself which is why I suggest this serves 2 – 3.

Soy-free: Use chickpea or brown rice miso.