Monday, February 23, 2015

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.


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


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


Jane said...

This soup is so delicious--it will definitely be a regular at our house. I love all the veggies and the seasoning was perfect for us. I can also imagine making it at the end of the week to use up any vegetables that are still in my fridge before my weekly shop. Thanks, Karen!

Chop Happy said...

This looks sooo yummy! I am so going to make this!

Finished Slaw

Finished Slaw
Ready to eat!