How to make Miso Shiitake Soba Soup? (Healing and Warming)

• Food: Miso Shiitake Soba Soup
• Writer: Lizzie Green
• Content-Type: Food Blog

This warming and soothing miso soup start with basic dashi as its foundation. Because it contains a substantial amount of vegetables, soba noodles, and tofu, it can serve as dinner on its own.

To everyone who is stuck inside because of the snow… This is my effort to convey a sense of warmth to you through the medium of the computer screen.

Even while it’s not exactly warm where I am, it’s a world away from the -11 degrees Fahrenheit that my weather widgets (as well as the text message updates from my mother) are predicting for Chicago prediction for tomorrow. Yikes…

This soup is loaded with warming and soothing ingredients such as shiitakes, ginger, and miso, among others… and that would be the ideal thing for you to have if you’re feeling under the weather, whether it be figuratively or literally.

Miso Shiitake Soba Soup

This soothing and comforting miso soup starts with basic handmade dashi as its foundation. The inclusion of tofu and soba noodles lends a satisfying fullness to the dish.

Ingredients

For the dashi:

• A piece of dried kombu, about 2×3 inches
• 4 cups water

For the miso soup:

• 4 cups dashi
• ½ cup sliced shiitake mushrooms
• 3-4 tablespoons white or Shiro miso
• 1 teaspoon grated ginger
• ¼ cup chopped scallions
• ½ cup tofu cubes (firm tofu)
• 4 baby bok choy pieces, coarse stalks thinly sliced
• 6 oz. soba noodles, cooked separately (see notes)
• Optional: a few teaspoons of soy sauce or tamari

Serve with:

• Shichimi or a pinch of chile flakes (optional)
• A sprinkling of bonito flakes (optional)
• ponzu, on the side

Instructions

1. To make the dashi, start by giving the piece of kombu a little rinse. Put it in a pot of medium size and add four cups of water. Maintain a low simmer for the next ten minutes. If you leave it simmering for too long, the flavor of the kombu will become bitter. After the piece of kombu has become pliable, take it out of the water and bring the pot of water to a boil for a few minutes.
2. Turn the heat back down to low and add another half cup of water. After combining the miso paste with a portion of the hot dashi water in a separate bowl (and stirring it until it is no longer clumpy), transfer the mixture to the larger bowl containing the soup broth and continue stirring.
3. After adding the ginger, scallions, and shiitakes, continue to cook the mushrooms over low heat for around ten minutes (Note: If your soup is getting too thick add more water until it is a thinner consistency).
4. The tofu and bok choy should be added during the last few minutes of the cooking period. Try it out, then make any necessary adjustments to the seasonings. Once the bok choy has become wilted but still has some bite to it, remove it from the heat. Mix in the drained and cooked soba noodles.
5. You can garnish this dish with shichimi and bonito flakes, although doing so is completely optional. Ponzu or additional soy sauce should be served on the side.

Notes

Note that certain miso pastes have a higher sodium content than others; therefore, you should begin by adding less salt and add more as desired. If you oversalt the food, add a little bit more water.