Soba Noodle Miso Soup
 
 
Ingredients
For the Soba Noodle Miso Soup
  • 5 cups water
  • 3 bundles soba noodles
  • 1 heaping Tablespoon white miso paste
  • Soy sauce to taste
  • 1 to 2 teaspoons sesame oil
Optional toppings:
  • Shredded cooked rotisserie chicken, roast pork or cooked seafood
  • Tofu
  • Scrambled, fried or hard boiled eggs, sliced
  • Cooked vegetables, like roasted or steamed broccoli, kale, carrots, spinach
  • Toasted nori cut into strips
Instructions
  1. Bring water to a boil, add the noodles and cook until just soft. The directions on my package said 5 minutes and I boiled 2 minutes. Set a timer and check frequently.
  2. Once noodles start to float, they are done. Remove from heat. They go from scrumptious to soggy in moments.
  3. Drain noodles in a strainer over a bowl, saving the broth.
  4. Rinse the noodles with cold water to stop them from cooking further. Place into a bowl, sprinkle with drops of sesame oil, toss and set aside.
  5. Into the broth bowl, put in a heaping Tablespoon of prepared miso paste and a douse of soy sauce. (I sit the Tablespoon of miso in the broth, while I drain the noodles to give it a moment to soften.)
  6. Stir or whisk the miso into the broth until it is completely dissolved. Taste and add more soy sauce or miso to taste, if desired.
  7. Place a heap of dark noodles into a bowl and top with ladles of the broth. Add toppings.
Recipe by FamilyandForks at https://www.familyandforks.com/soba-noodle-miso-soup/