Asian Style Vegetable Soup with Buckwheat Soba

Its very cold outside and my husband loves Asian style noodle soup. What more inspiration do I need to come up with a tantalizing delight. This soup warms the cockles of any ones heart. It is loaded with vegetables. I built a rich broth and enhanced it with an easy method. Fits all of my criteria for a winning recipe. Here it is.

Ingredients

For the broth

6 cups of water
1/4 cup white miso
2 Tbs. soy sauce
2 Tbs. rice vinegar
1 Tbs. toasted sesame oil
1/2 tsp. Chinese 5 spice powder
2 smashed garlic cloves
1 Tbs. and 1 tsp. honey
1 small pinch red pepper flakes

The soup

2 oz. buckwheat noodles, found in Asian markets
1 stalk of broccoli, trimmed , peeled julienned, tops made into florets
1/2 large carrot, peeled, julienned
1 quarter sized round piece of ginger, peeled, sliced then julienned
3 scallions trimmed and sliced thinly on an angle
1 small head of bok choy cut into quarters lengthwise then cut into 1/2 inch pieces
1/2 cup frozen peas
2 cups fresh, baby, spinach
1/2 block firm tofu cut into 1/2"sized cubes

Method

In a 4 Quart pot bring the water to a boil, add the miso and stir with a wooden spoon to dissolve. Add the remaining ingredients for the broth. Bring to a boil, simmer for 5 minutes. Add the noodles and stir. Cook them about 6-7 minutes. Stir in the remaining vegetables. When spinach wilts it is ready.

Serves 4


Recipe and photos by Karen Pickus 2015
Recipe Courtesy Karen Pickus 2015