Dinner

Green Vegetable and Walnut Miso Soup with Soba Noodles

Active Time: 5 minutes • Total Time: 25 minutes

Yields: 6 Servings

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Ingredients

  • 3/4 cup raw walnuts
  • 4 cups low sodium vegetable broth
  • 6 cups water
  • 1/4 cup green onions, sliced
  • 1/4 can dried wake seaweed, roughly chopped
  • 1 inch knob of fresh ginger, peeled and chopped into matchsticks
  • 2 inches square dried combo seaweed
  • 4 cups broccoli, cut into bite sized florets
  • 3 cups Earthbound Farm Baby Kale
  • 1/2 can snow peas
  • 2 tablespoons white miso paste
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon soy sauce
  • 1 tablespoon White wine vinegar
  • 12 ounces dried buckwheat soba noodles, cooked
  • 3 cups shiitake mushrooms, fresh or frozen, sliced thin

We love this umami bomb of a recipe from Alexandra at In My Bowl

A healthful dose of winter staving umami, this Green Vegetable and Walnut Miso Soup has quickly been a household staple. Made with a very simple, mineral rich, and immune boosting wakame and kombu seaweed broth, dutifully spiked with undertones of ginger and a deeply savory walnut and white miso paste, we take our bowls to the next level with mountainous piles of buckwheat soba noodles, broccoli and snap peas, and a heaping handful of Earthbound Farm’s tender baby kale leaves.

 

vegetable walnut miso soup with soba noodles

Preheat oven to 425 degrees F, rack in the middle. Line a baking sheet with parchment and toast walnuts for 5 minutes, or until fragrant and just golden. Set aside and allow to cool.

Meanwhile, in a large dutch oven or heavy pot, bring vegetable broth, water, scallions, wakame, ginger, and kombu to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Discard kombu and remove pot from heat.

Stir in broccoli, mushrooms, kale, and snow peas. Set soup aside.

Meanwhile, in a high speed blender or food processor fitted with an S-blade pulse toasted walnuts until they resemble a coast bread crumb. Add miso, honey, tamari, and vinegar and continue to pulse until well combined.

To serve: Place about 1 cup cooked soba noodles on the bottom of a large bowl. Top with about 2 cups soup and 1 tablespoon walnut miso mixture. Garnish with extra walnuts and scallions if desired. Stir everything together, serve and enjoy!

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