Miso Soba Noodle Soup
Miso Soba Noodle Soup
The next time you’ll hike in autumn forest, try to cook this delicious and nourishing soup with fresh porcini mushrooms.
servings: 2
|
calories: 265
|
cooking time: 20 min
|
weight: 216 gr /
oz
Category: asian, dairy-free, gluten-free, one-pot, soups, vegetarian
nutrition info:
calories: 265, protein: 13.4 g, carbs: 36.2 g, fat: 10.3 g, sugars: 4.3 g, sodium: 1034 mg
you'll need:
1 tablespoon olive oil
1 handful porcini mushrooms (Boletus edulis), cleaned and thinly sliced
1 bundle buckwheat soba noodles, broken. (Note: for gluten-free version choose gluten-free varieties of soba boodles)
1 tablespoon dried wakame seaweeds
2 packets instant miso soup
1 pack extra firm tofu (about 100g/3.53oz), drained and cut into small cubes
1 handful porcini mushrooms (Boletus edulis), cleaned and thinly sliced
1 bundle buckwheat soba noodles, broken. (Note: for gluten-free version choose gluten-free varieties of soba boodles)
1 tablespoon dried wakame seaweeds
2 packets instant miso soup
1 pack extra firm tofu (about 100g/3.53oz), drained and cut into small cubes
at home:
–
on the trail:
Heat olive oil in a pot over medium heat.
Add prepared mushrooms and cook until soft. Season with salt.
Pour into the pot 2 cups water, bring to a boil.
Add the soba noodles and wakame, cook for about 4 minutes.
Remove from heat and stir in miso paste.
Put tofu cheese to the soup just before serving.
