A blog by ordinary people about living an extraordinary life

Soba noodle miso soup

I know I have already posted a miso soup recipe, but what else can you make when you have tatsoi and carrots?  This recipe makes a heartier soup with the addition of the soba noodles.  This soup can still be made in about 30 minutes, and makes 4 servings.


  • 1 1/2 tablespoon of extra virgin olive oil to sauté the carrots and onions
  • 6 carrots from our Farmer Dave’s CSA share, thinly sliced
  • 2 onions from our Farmer Dave’s CSA share, finely chopped
  • 2 cloves of garlic from our Farmer Dave’s CSA share, pressed through a garlic press
  • 4 cups of vegetable stock
  • 2 cups of water
  • a head of tatsoi, chopped
  • 1 tablespoon of rice vinegar
  • 1 package of miso soup mix
  • firm tofu, cut into small squares, pan-fried with sesame seeds and curry powder
  • 2 scallions, sliced thin
  • salt, pepper
  • sriracha sauce

Cook the noodles as indicated on the package.  The ones I bought took 4-5 minutes in boiling water.  Drain and set aside.

Saute the carrots and onions in a stockpot over medium heat for 10 minutes.  Season with salt and pepper.  Add the garlic and cook for another 2 minutes.  Add the tatsoi, rice vinegar, stock and water.  Bring to a boil, turn down to a simmer, and cover for 10 minutes.

While the soup is simmering, heat a pan and add 1/2 tablespoon of olive oil.  Toss in chopped tofu, and season with sesame seeds and curry powder. Cook the tofu for 5-10 minutes, until slightly browned.

Add the tofu, miso soup mix and scallions into the soup.  Cook for 2 minutes, seasoning with additional salt or pepper as needed.

Serve with a  dash of sriracha to add a nice kick.


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This entry was posted on December 12, 2011 by in Peter Waterman's posts and tagged , , , , , .
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