Japanese noodle soup
January 7th, 2007
I have a lot of recipes to post, and at least one snarky remark on my aunt’s attempt to have a gluten and dairy free Christmas dinner, but for now, I give you this easy, healthy Japanese noodle soup. Tis the season to drop those holiday pounds.
Shitake mushrooms would be the more authentic choice in this dish, but my local grocery store didn’t have them. The portobello works in a pinch. It has a robust flavor that you wouldn’t get from a button mushroom but won’t clash with the soup’s delicate flavors. Instant miso soup mix is available in many regular grocery and health food stores, as well as in Asian markets. Be careful what brand you purchase–I’ve had some terrible ones, especially from organic co-ops. Trader Joe’s makes a decent version, though it’s a little bland. The best I’ve had so far is Kikkoman brand, which is stocked in many major grocery stores. Either red (aka) or white (shiro) miso will work. (The lighter the miso, the more delicate the flavor.)
- 6 cups water
- 1 bundle dry soba noodles (approx. 2.5 oz or 1/3 of an 8 oz package)
- 5 medium leaves of napa cabbage, roughly chopped into 2″-3″ pieces
- 6 servings instant miso soup mix packets (1 packet usually = 1 cup prepared)
- 1 medium portabello mushroom cap, thinly sliced
- 1 scallion, chopped
- 1/2 lb silken or soft tofu, cut into 1″ cubes
- 1 tbsp soy sauce
- Prepare soba noodles according to package. Do not fully cook noodles–leave them slightly underdone in the middle. They will finish cooking in the broth. Place in a bowl and cover with water to keep from sticking.
- Bring 6 cups of water to a simmer. Add napa cabbage and mushrooms. Reduce heat to medium and allow vegetables to cook, about 2-3 minutes.
- Stir in miso soup mix until dissolved.
- Add tofu and drained noodles.
- Simmer until all ingredients are warmed through, 1-2 minutes. Add soy sauce, if desired, or salt to taste. Serve immediately.
Makes 4 meal-size servings.
