Hearty Miso Soup with Soba Noodles
Being a new mom, I’m all about quick, healthy (and delicious :)) meals these days. When Dave and I made a trip to Japan a few years ago, I became enamored with all the noodle soups and ate one almost everyday. I do not have hours and hours to create my own special broth and roll my own noodles, so I came up with this version to cure my craving.

This recipe may not transport you to a little Japanese noodle shop, but it sure is satisfying and tasty. I happened to have some leftover steak in my fridge when I made this, but it would also be great with chicken, pork, or tofu. Feel free to use whatever meat and vegetables you have on hand. Enjoy!

Hearty Miso Soup with Soba Noodles (printable recipe)
  • 4oz soba noodles
  • 1 carrot - thinly sliced
  • 1 zucchini - halved lengthwise, then sliced
  • 4 cups water, plus more for boiling noodles
  • 1 1/2 tablespoons miso paste
  • 6 cremini mushrooms - thinly sliced
  • 1/2 cup baby spinach
  • 2 scallions - thinly sliced
  • 6oz cooked steak - thinly sliced
  • 1 teaspoon soy sauce

Over high heat bring a large pot of water to boil. Add soba noodles and cook for about 8-10 minutes or until al dente. Drain and set aside while you make the soup.

Add 1 teaspoon oil to a medium pot over medium heat. Add carrots and saute for 3 minutes then add zucchini plus a sprinkle of salt and pepper, saute for an additional 2 minutes and remove from pot and set aside. Add the 4 cups of water and bring to a simmer. Whisk in miso paste, then add sauted carrots and zucchini, mushrooms and spinach. Let simmer until vegetables are cooked through, about 3-5 minutes.

In a large soup bowl, place cooked noodles then ladle over warm miso/vegetable broth. Top with a few slices of steak and scallions and serve.

Serves 2
AuthorAmy Koch