Ginger Miso Soba Soup

Ginger Miso Soba Soup | Fork Knife Swoon @forkknifeswoon

This has been a week made up entirely of Mondays. After the holiday deluge of over-eating, over-drinking, under-exercising and just generally not being the kindest to my body, this first week of January has been about recovery and hitting the reset button, and I know I’m not alone. We’re all in the midst of some sort of holiday detox, whether that means big kale salads and green smoothies, or simply paring back a bit from all the excesses of the season.

It’s still very much winter here – albeit a coastal winter, gentler than those of you in the midwest and east coast are currently experiencing – but still cold. The northern light is lower and even bluer than I imagined it could be when we first moved here over the summer. I can’t feign much interest in juice cleanses, but I do like the idea of a clean start. In the calm that follows – or rather begins – a new year.

I’m craving big bowls of healthy, healing… green. It’s the time of year for big, hearty bowls of grains and roasted vegetables, and certainly less sugar, but most of all: soups – flavorful, healing broths packed with goodness to warm you up from the inside out.

Ginger Miso Soba Soup | Fork Knife Swoon @forkknifeswoonGinger Miso Soba Soup | Fork Knife Swoon @forkknifeswoon

When it comes to soup, I like lots of texture, particularly that lovely contrast between a warm, nourishing broth, and lots of fresh, raw veggies piled on top, that so often pops up in Asian-inspired recipes. I’ve been imagining a hearty miso soup for a while now, stocked with warming garlic and ginger, swirls of buckwheat soba noodles, chunks of tofu and a heaping of veggies. The vegetables – in this case handfuls of chopped scallions, shitake mushrooms, lacinato kale leaves and radish sprouts – cook a bit when added to the soup, but maintain their freshness and a bit of crunch. Not particularly authentic, but nonetheless soul-satisfying.

The flavorful, ginger-y miso broth can easily be made in advance, and warmed up when chilly days beg for a restorative soup filled with fresh veggies (whatever you happen to have on hand at the moment). Happy Weekend!

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Ginger Miso Soba Soup | Fork Knife Swoon @forkknifeswoon

Ginger Miso Soba Soup


  • Author: Fork Knife Swoon
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 2 Servings 1x

Ingredients

Scale

Ginger Miso Broth

  • 2 tsp sesame or vegetable oil
  • 1/2 cup yellow onion, finely-minced
  • 2 tsp fresh garlic, minced
  • 1 Tbsp fresh ginger, minced (or use crushed ginger paste)
  • 1 Tbsp low-sodium soy sauce
  • 4 cups (32 oz) chicken or vegetable broth
  • 2 Tbsp miso (I use Miso Master or Westbrae Natural Mellow Red Miso)
  • kosher salt and freshly-ground black pepper, as needed

For the Ginger Miso Soba Soup

  • 4 oz soba (buckwheat) noodles
  • 1/2 cup fresh shitake mushrooms, roughly-chopped
  • 1 cup (packed) kale leaves, roughly-chopped
  • 7 oz firm or extra-firm tofu
  • 1/2 cup scallions, chopped
  • small handful of radish sprouts, pea shoots, bean sprouts, etc.
  • sesame seeds and/or chili flakes, for serving

Instructions

  1. Make the Broth: Heat the oil in a large pot over medium heat, until shimmering. Add the onion, garlic and ginger, and cook for a few minutes until softened. Add the soy sauce, and stir to combine. Cook for another minute. Add the stock, cover and bring to a boil. Remove the lid, and let simmer uncovered for another 10 minutes.
  2. Ladle a half cup or so of the broth into a small bowl. Stir in the miso and whisk until dissolved. Pour the miso broth into the pot and cook for a minute or two to heat through (but don’t let come to a boil).
  3. Assemble the Ginger Miso Soba Soup: Bring a large pot of water to a boil. Cook the soba noodles according to package directions, about 3 minutes. Alternatively, cook the soba noodles in the simmering ginger broth, prior to adding the miso. Add the mushrooms and kale and cook for a minute or two to soften.
  4. OR Divide the soba, mushrooms and kale leaves (for crunchier veggies) between two large bowls. Add the tofu. Pour the miso broth over the top and sprinkle with the scallions, sprouts, sesame seeds and chile flakes (if using). Serve warm.

 

 

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48 Comments

  1. 6.9.21
    Maryam said:

    I haven’t tried it out yet, but I will soon

  2. 2.14.21
    Janet said:

    I was looking for a recipe that would “elevate” how I usually make my miso soup and this recipe blew my mind! I just tried and it was insanely good with the soy sauce, ginger, chicken broth being mixed in. It seems to have some umami flavor to it and even though I did not add any mushrooms, it has a hint of mushroom taste to it. Still taste delicious and will definitely be using this miso soup recipe going forward. Thanks for sharing this!

    • 2.16.21
      Laura said:

      Thank you, Janet!! So happy to hear it was a hit! 🙂

  3. 4.9.20
    Charlotte said:

    Recipe is ok. The flavours of the ginger and miso are quite nice however, PLEASE do not tell people to cook with sesame oil! It has a very low smoke point which renders the food carcinogenic!! It can be added AFTER but not during the sauté of the onions and ginger as it creates free radicals once it reaches the smoke point.

  4. 8.15.19
    K Healy said:

    We lived on this soup last winter! So nourishing and amazing flavor. A keeper.

  5. 7.26.19
    lillian said:

    This broth was delicious! I used spinach for the kale and some other type of Asian noodle that I had it on hand. Will definitely make again 😋

  6. 10.15.18
    Rebekah said:

    Delicious!!! Thank you so much!!! I will be making this again in the future.

  7. 4.26.18
    Naffy said:

    The flavour in this is amazing! Such an easy to follow recipe as well. I’ll be using this soup base recipe for many Asian style noodles ahead!

    • 5.3.18
      Laura said:

      Oh I’m so happy to hear that! Thanks, Naffy! And be sure to let me know if you come up with a new dish based on this base recipe!

  8. 1.24.18
    Kate said:

    Having originally omitted, the sesame oil is a essential for the best broth flavor. Thank you for the recipe!

  9. 1.21.18
    Rachel said:

    Liked this recipe for it’s ease, followed recipe but had a few add-ins, used Trader Joe’s miso ginger soup, 2 tsp chicken broth, bagged baby greens of spinach, chard, and, kale, fresh mushrooms, pkg of frozen stir fry, udon noodles, and shrimp. It was good not to over cook shrimp and miso, but my husband added more spice. Made it with Baked Tofu from Cookie+Kate blog, for the crunch. Everyone liked it, very satisfying and light. Definitely make again!

  10. 10.9.17
    christina said:

    Have you ever cooked the soba noodles in the broth? I’d thought I’d take your suggestion and try it. Ruined our dinner. Our soup turned into a bunch of goo. What could have been a beautiful soup full of organic veggies went down the drain.

  11. 5.14.17
    Katy said:

    Toddler devoured it, Husbands slurped merrily and I felt nourished and energized! Thank you for this!

  12. 4.27.16
    Rachel said:

    Just finished making this… Delicious! Your broth is awesome! I used different veggies… bok choy, scallions, and red cabbage. Thanks for the recipe!

    • 4.28.16
      Laura said:

      Thanks so much, Rachel! Glad you enjoyed it!

  13. 1.19.16
    lu said:

    this looks great, although i would defintely not recommend cooking the soba noodles in the soup as they will stick together and go mushy – you should always rinse them in cold water straight after cooking! then arrange in the bowl and pour the soup over. That said, I’m going to try this recipe out tomorrow night 🙂

    • 1.20.16
      Laura said:

      Thanks, Lu! Hope you enjoy!

  14. 1.9.16
    Tyler said:

    My girlfriend and I absolutely loved this. One suggestion: if you can get ahold of some katsuobushi (smoked/seasoned tuna flakes), putting some in during the 10-minute simmer at the end of Step 1 doesn’t hurt a bit. Just be sure to strain it out afterwards; it’s very strong!

    • 1.11.16
      Laura said:

      Thanks, Tyler! So glad you and your girlfriend loved this one. Will definitely have to try this with some katsuobushi sometime 🙂

  15. 1.4.16
    Charlotte said:

    Do you think this can be made in advance and frozen in small portions for work lunches? Which parts should be left out until it is ready to be eaten? Thanks!

    • 1.5.16
      Laura said:

      I think the soup broth could definitely be made in advance and/or frozen, but I’m not sure about the add ins… The soba, veggies and tofu are all pretty delicate and I would be worried about freezing them and things getting weird/soggy. BUT maybe you could freeze small portions of the broth, and then add in the noodles and veggies when you heat it up? Nothing takes more than a few minutes to cook/heat through. Hope that helps! Let me know how it turns out!

  16. 11.30.15
    Hope said:

    This soup was really wonderful. Thank you for coming up with the recipe.

    • 11.30.15
      Laura said:

      Thank you so much, Hope!

  17. 10.14.15
    Kathy said:

    Tonight I’m making this soba noodle soup for the third time, and it is amazing every time. So easy to make and the flavour is beautiful. Thank you! 🙂

    • 10.14.15
      Laura said:

      Oh I’m so happy to hear that! Thanks, Kathy!

  18. 2.23.15
    Lola said:

    I made the soup for the first time today. It was delicious!

    • 3.4.15
      Laura said:

      Thanks, Lola! I’m so glad to hear you enjoyed it!

  19. 1.11.15
    jane said:

    The instructions call for mirin, but it is not in the ingredient list. I don’t know what mirin is. Thanks!

    • 1.11.15
      Laura said:

      Ooops! The mirin shouldn’t be there (it’s a Japanese condiment made of sweetened rice wine). I’ve corrected the recipe, thanks!!

  20. 1.9.15

    Love, love, love this flavour! This soup is gorgeous!

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

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