A Girl & Her Food: Miso Soba Soup


Miso Soba Soup

Hi! Did you miss me? I missed you!

Traveling always takes a toll on my body, especially with the dramatic temperature and climate changes showcased in Miami versus Chicago.  I am feeling under the weather, both figuratively and literally, so I wanted to make a soup filled with warming and healing ingredients.  This Miso-soba soup does the trick!  It takes only minutes, and is made with a Japanese “Mother” broth called, dashi, which is full of unami and health benefits!  


High in antioxidants, which removes dangerous free radicals from the body

Increases the concentrations of beneficial bacteria, probiotics, in the digestive tract.

Aids in digestion but also plays an important role in maintaining and strengthening the immune system.

The nutrients found in miso include vitamin B2, vitamin E, vitamin K, calcium, iron,and potassium

Miso is also high in amino acids so it provides a large amount of protein.

Reduces risk for breast, prostate, lung and colon cancers 

Strengthens the immune system  and helps to lower LDL cholesterol 


Kombu, a sea vegetable, contains anti-inflammatory and antioxidant compounds that are believed to reduce the risk of colon cancer and breast cancer

Sea vegetables have also been shown to lower blood levels of total cholesterol and LDL-cholesterol

Shiitake Mushrooms

Refereed to as the medicinal mushrooms (maitake and reishi too)

Immune-boosting properties

Reduces blood cholesterol levels

Helps fight cancer

Contains a potent antioxidant called L-ergothioneine and is not destroyed when cooked


Alleviates symptoms of gastrointestinal diseases

Anti-inflammatory benefits

Helps diminish nausea

Promotes healthy sweating to assist detoxification

Helps alleviate arthritis pain


Low-calorie vegetable

Source of vitamin K, which ways an important role in normal blood clotting

Miso Soba Soup 


For the dashi:

1 strip of Eden Foods Kombu
4 cups water
optional: 1/4 cup of bonito flakes 

Note: swear by Eden Foods soba noodles and kombu 

 For the miso soup:

Dashi Broth (see below)
3 Tablespoons shiro miso
½ cup shiitake mushrooms, sliced
1 teaspoon fresh ginger, grated
¼ cup scallions, chopped
4 pieces of bok choy, trimmed and thinly sliced
8oz Eden 100% buckwheat soba noodles, cooked


to make soba noodles:

Add the noodles to boiling water for 8 minutes or until tender. Rinse the cooked noodles with cold water. Make sure don't overcook! 

to make the dashi:

Gently rinse or wipe off the dust on the  kombu piece. Place the strip in a medium pot with 4 cups water. Bring to a simmer for 10 minutes. Make sure not to let it boil as it can make the kombu flavor will turn bitter. Once the kombu strip is soft, remove it and bring the dashi to a boil. Let it boil for a 2-3 minutes. 

To make the miso-soba soup:

Reduce heat and add an additional cup of water. In a small bowl, laddle one spoonful of the dashi broth and stir in the miso, mixing until a paste is created and there are no clumps present.  Stir the paste into the pot with remaining dashi. 

Add the grated ginger, bok choy and shiitakes, and simmer on low for about 10 minutes.  (Note: If your broth is getting too thick add more water to maintain a thin consistency).

to serve:

Place the soba noodles in a bowl and pour the miso broth with vegetables onto the noodles and garnish with scallions. Serve hot! Enjoy! 

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