Seaweed and Miso Buckwheat Soba Soup
Some winter evenings are just suitable for having a steaming bowl of noodles in broth. Japanese buckwheat soba in a miso broth fits this bill. The key to a thoroughly hot soup is to keep the soba noodles warm while poaching the eggs in the finished miso broth. So while boiling the soba noodles, begin to make the miso broth; afterward, the eggs only take three minutes. All should come together for a nutritional powerhouse that will warm the coldest of evenings.
4 servings
INGREDIENTS:
4 tablespoons almond oil, divided
¾ cup scallions, finely sliced, white and green parts divided
2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds
2 tablespoons fresh ginger, grated
½ cup dried seaweed (arame or sliced wakame)
6 tablespoons white miso
8 cups filtered water, divided
8 ounces buckwheat soba
4 ounces shiitake mushrooms, stemmed, thinly sliced
1 tablespoon garlic, peeled, minced
2 tablespoons soy sauce or coconut amino acids
4 eggs at room temperature, cracked into separate dishes
DIRECTIONS:
1. Combine two tablespoons of avocado oil, scallion green parts, sesame oil, sesame seeds, and ginger. Reserve.
2. Dissolve the miso in one cup of room temperature filtered water and reserve. Soak the seaweed in cold water.
3. Bring a pot of salted water to a boil. Add the soba noodles and cook until soft yet slightly chewy and according to package directions. Drain and place equally in four serving bowls.
4. In the meantime, in a large saucepot, heat two tablespoons of avocado oil. Add the mushrooms and scallion white parts. Cook until softened, about three minutes. Add the garlic and cook until fragrant, about thirty seconds. Add the remaining seven cups of filtered water and bring to a boil. Add the seaweed and gently simmer until softened, about three minutes. Add soy sauce with the reserved miso water and bring to a simmer (when bubbles very slightly emerge on the surface).
5. Three minutes before the noodles finish cooking, add the eggs separately to the miso soup base. Cover with a lid and poach on low heat until the whites barely set and yolks still runny, about three minutes.
6. Gently move the poached eggs into the four bowls with the noodles. Gently pour the miso soup base onto the noodles but away from the eggs. Season each with the reserved sesame-ginger sauce and serve hot.
Seaweed and Miso Buckwheat Soba Soup
Ingredients
- 4 tablespoons almond oil, divided
- ¾ cup scallions, finely sliced, white and green parts divided
- 2 tablespoons toasted sesame oil
- 2 tablespoons toasted sesame seeds
- 2 tablespoons fresh ginger, grated
- ½ cup dried seaweed (arame or sliced wakame)
- 6 tablespoons white miso
- 8 cups filtered water, divided
- 8 ounces buckwheat soba
- 4 ounces shiitake mushrooms, stemmed, thinly sliced
- 1 tablespoon garlic, peeled, minced
- 2 tablespoons soy sauce or coconut amino acids
- 4 eggs at room temperature, cracked into separate dishes
Instructions
- Combine two tablespoons of avocado oil, scallion green parts, sesame oil, sesame seeds, and ginger. Reserve.
- Dissolve the miso in one cup of room temperature filtered water and reserve. Soak the seaweed in cold water.
- Bring a pot of salted water to a boil. Add the soba noodles and cook until soft yet slightly chewy and according to package directions. Drain and place equally in four serving bowls.
- In the meantime, in a large saucepot, heat two tablespoons of avocado oil. Add the mushrooms and scallion white parts. Cook until softened, about three minutes. Add the garlic and cook until fragrant, about thirty seconds. Add the remaining seven cups of filtered water and bring to a boil. Add the seaweed and gently simmer until softened, about three minutes. Add soy sauce with the reserved miso water and bring to a simmer (when bubbles very slightly emerge on the surface).
- Three minutes before the noodles finish cooking, add the eggs separately to the miso soup base. Cover with a lid and poach on low heat until the whites barely set and yolks still runny, about three minutes.
- Gently move the poached eggs into the four bowls with the noodles. Gently pour the miso soup base onto the noodles but away from the eggs. Season each with the reserved sesame-ginger sauce and serve hot.
Nutrition Facts
Calories
407.58Fat (grams)
29.25Sat. Fat (grams)
4.28Carbs (grams)
24.96Fiber (grams)
4.88Net carbs
20.08Sugar (grams)
3.81Protein (grams)
14.56Sodium (milligrams)
1519.98Cholesterol (grams)
186.00The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.