Ginger Miso Soba Noodle Soup

ginger miso soba noodle soup

Servings: 2

Source: Tanja Smits

Ingredients

100g buckwheat soba noodles

2 tbsp miso paste

2 cups water

1 tbsp grated ginger

1 tbsp soy sauce or tamari

1 tbsp sesame oil

1 cup bok choy quartered

1 carrot

1 cup snap peas (or snow peas, sliced)

1/2 lime

Directions

Bring a medium sized pot of water to a boil. Add the soba noodles and cook for 6-7 minutes, until done. Drain and rinse with cold water until completely cooled. Set aside.

In a small bowl combine miso paste with just enough water to form a paste. Add the paste to a small saucepan along with the water, ginger, soy, and sesame oil. Bring to a gentle simmer, but be careful not to boil. Miso is a probiotic food and should not be boiled.

While the broth is warming, divide the cooked noodles, bok choy, carrots, and snap peas between bowls. Pour the miso soup broth over the veggies to warm everything. Squeeze lime over each bowl and enjoy!