dreaming of japan
I recently went on a trip to Japan, and when I returned, one of the first things people asked me was “Was the food amazing?!” The short answer is yes it was, but the long answer involved how surprised I was at the diversity of different foods in Japan. Before the trip, I knew that Japan had more to offer than just hand rolls and sashimi, but I did think that sushi would be the culinary highlight of our trip. And while the sushi was wonderful, and we enjoyed some incredibly fresh and delicious seafood, I really fell in love with the soups. Even in the 90-degree weather when we were there in September, homemade Japanese soups were so comforting, wholesome, and filled with great flavor. I highly recommend going to Japan to see for yourselves, but in the meantime, I hope you enjoy this miso soba soup inspired by my time there.
⟶ the recipe
miso soba soup
ingredients
1 teaspoon sesame oil
1 inch fresh ginger, peeled and chopped
4 cloves of garlic, minced
3 green onions, whites and greens chopped and separated
4 ounces baby shiitakes
1 teaspoon shichimi togarashi
4 tablespoons Japanese soup concentrate
8 cups water
3 tablespoons miso
6 ounces soba noodles
2 eggs, hard-boiled
1 carrot, peeled into ribbons
Sesame seeds for garnish
Prep time
15 minutes
Cook time
15 minutes
Total time
30 minutes
4 servings
instructions
Heat sesame oil in a large pot, and bring it to medium heat. Add ginger, garlic, and the whites of the green onions. Set the green parts aside for later.
Saute aromatics for a few minutes, until sizzling and fragrant.
Add shiitakes and shichimi togarashi, and cook for another few minutes, until mushrooms have browned slightly.
Add the soup concentrate along with the water, and bring liquid to a boil. Once boiling, immediately reduce the heat. Stir in the miso, and simmer for about 10 minutes.
Add the soba noodles, and cook for 3-5 minutes, until noodles are al dente.
Spoon soup into bowls, and top with the egg, carrot ribbons, green onions, and sesame seeds.
⟶ recipe notes
- For the broth, you can definitely use a regular vegetable or chicken/beef broth (if you’re not worried about keeping this vegetarian), but I really like using a more ramen-style concentrate mixed with water. It’s easier to control the potency of the broth, and personally I think a concentrated broth just adds so much more flavor. I used this Acid League shio ramen broth concentrate
- While buckwheat itself is gluten-free, many packaged Soba noodles you find in grocery stores are mixed with wheat flour. You can definitely find true buckwheat Soba, but make sure to read the ingredients carefully if you want to keep this dish truly gluten-free
⟶ modifications
- Skip the eggs to make this dish vegan
⟶ make it ahead
- This soup can be stored for up to 3 days
1 thought on “miso soba soup”
Great post however I was wanting to know if you could write a litte more on this subject?
I’d be very grateful if you could elaborate a little bit further.
Kudos!
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