While chili and pureed soups are great as leftovers, and sometimes even improve after an overnight stay in the fridge, noodle soups . . . not so much. That's what makes this scaled-for-two miso soba soup so brilliant. Clean in flavor, it's the ideal thing for Winter weeknights when you want something cozy and light at once. Do note that leftovers aren't terrible — so if you live alone, do try this recipe — but the noodles soften, and it tastes a bit less fresh on day two.
If you don't have ponzu sauce, sub soy sauce. Udon noodles can be swapped for the soba; cook 1/2 cup according to the package's instructions.
- 3 ounces soba noodles
- 1 teaspoon yellow or red miso
- 2 1/2 cups water
- 2 teaspoons soy sauce
- 2 thin slices ginger, peeled and cut into matchsticks
- 1 clove garlic, thinly sliced
- 1 small head baby bok choy, cut into 1/2-inch slices
- 3 large shiitake mushrooms, stems removed, wiped clean, and thickly sliced
- 1 scallion, white and green parts, thinly sliced, plus extra for garnish
- 1/2 cup medium tofu, cut into 1/2-inch cubes
- 1 teaspoon ponzu sauce
- Sriracha or other Asian hot sauce, to taste, optional
- Bring a large saucepan of salted water to a boil. Cook the soba noodles according to the package's instructions. Drain. If using 100-percent buckwheat noodles, rinse them with cold water to remove excess starch.
- Meanwhile, in a small bowl, whisk together the miso and 1/2 cup water.
- In a medium-size saucepan, bring the remaining 2 cups water, soy sauce, ginger, and garlic to a boil. Reduce the heat and simmer for 10 minutes. Add the bok choy, shiitakes, scallions, and tofu, and simmer for 2 to 3 minutes or until the vegetables are wilted. (Be careful when transferring the tofu to minimize crumbling.) Gently stir in the miso, ponzu, and sriracha.
- Ladle into bowls and garnish with extra scallions.
- Soups/Stews, Clear
- Serves 2