CanadaDinner
Green Vegetable and Walnut Miso Soup with Soba Noodles
Active Time: 5 minutes β’ Total Time: 25 minutes
Yields: 6 Servings
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 aΒ recipe from Alexandra at In My Bowl
A healthful dose of winter staving umami, thisΒ 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 aΒ heaping handful ofΒ Earthbound FarmβsΒ tender baby kale leaves.
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!
