Miso soup is a great dinner for when you are in a hurry, because it’s quick to make. It is also kid-friendly. Even my uber-fussy 6yo loves it.
- soba noodles (you can use a whole packet, or much less if you up the spiralised veggie content. If you use 100% buckwheat noodles or just veggies, then this will be gluten free)
- 1 tbl rice bran oil
- 200g tofu, cut into triangles (I like the ‘Japanese-style’ one by Soyco)
- [Optional] one potato, spiralised (or cut into long thin strips)
- 1-2 cloves garlic, grated
- 1/2-1 tsp grated ginger
- 1 carrot, spiralised (or cut into long thin strips)
- 1 zucchini or yellow squash, spiralised (or cut into long thin strips)
- 1 tsp sesame oil
- 1 tsp wheat-free tamari
- 1/4 cup miso paste
- 700ml water
- 1 bunch baby buk choy (or any Asian green), sliced longways
- 15-20 snow peas, sliced longways
- Cook the soba noodles according to packet instructions (usually by boiling for 4 minutes, and then draining thoroughly), and set aside.
- Lightly fry the tofu until golden brown.
- Add potato and fry for a few minutes.
- Add the grated garlic and ginger, and stir for 1-2 minutes.
- Add the carrot and zucchini and stir for a few minutes.
- Finally, add sesame oil & tamari and stir through. Remove from heat.
- Dissolve the miso paste in around 700mls of boiling water. Stir thoroughly over a medium heat to remove any lumps. Adjust water content to preference.
- In each bowl, combine noodles, tofu & veggies, baby buk choy, snow peas, and miso liquid. Serve immediately.
- You might want to add the baby buk choy and snow peas with the other veggies, but then they will be quite soft in the soup.