This Miso Soba Noodle Soup is bursting with a good amount of greens and delivers the perfect amount of miso and seaweed.
- three handful of fresh spinach
- one small sweet potato, cut in thin slices
- an inch fresh grated ginger
- one small clove of garlic (optional)
- one spring onion, cut in little chunks
- soba noodles, as much as you wish
- miso paste (mixed with a bit of water)
- 2 to 3 cups of water
- one dried seaweed sheet, torn into small pieces
- Steam the spinach, sweet potato, garlic, ginger and spring onion. Meanwhile cook the soba noodles for 4 minutes in boiling water. In a tiny bowl mix a full teaspoon of miso with a bit of water, just to make it a bit thinner and to get rid of the big chunks.
- When the noodles are done rinse them twice in cold water. When the steamed veggies are soft, heat in a different pan about two cups of water. You can add more or less water if you wish the soup to be more watery. When the water is getting warm (not boiling) add the miso paste. Place the remaining ingredients (the sweet potato, spinach, garlic, spring onion) in a serving bowl and pour the miso water over it. Serve with the soba noodles and nori sheet pieces.
Of course you can add everything into one boiling pan of water, but the health benefits of the miso and vegetables will be lost.