Ginger Miso Soba Noodle Soup

This recipe for Ginger Miso Noodle Soup makes a delicious bowl of nutrient-rich goodness! 

Miso paste is made from fermented soybeans and grains and contains millions of beneficial bacteria for your gut health. Ginger is also great for your gut and can improve motility (that means it stimulates the process of moving food through your gut).

Buckwheat noodles are gluten-free and a great substitute for those who find gluten a problem. You can also substitute rice noodles if you like. Feel free to use whatever vegetables you have in the fridge or prefer to eat. Mushrooms are lovely in this soup. 

This soup is suitable for vegetarian and vegan diets.

Ginger Miso Soba Noodle Soup 

Makes 2 serves.

Ingredients:

100 g buckwheat soba noodles 

2 tbsp miso paste

500 mls water

1 bok choy (quartered)

1 tbsp tamari /soy sauce

1 tbsp ginger (grated)

½ tbsp sesame oil

1 carrot (medium, julienned)

100 grams snap peas sliced

½ lime 

Method:

Bring a medium-sized pot of water to a boil. Add the soba noodles and cook for 6-7 minutes, until done. Drain and rinse with cold water until completely cooled. Set aside.

In a small bowl combine miso  with just enough water to form a paste. Add the paste to a small saucepan along with water, ginger, tamari and sesame oil. Bring to a gentle simmer but be careful not to boil, miso is probiotic and should not be boiled.

While the broth is warming, divide the cooked noodles, bok choy, carrots, and snap peas between bowls. Pour the miso soup broth over the veggies to warm everything. Squeeze lime over each bowl and enjoy!

Notes: 

Refrigerate in an airtight container for up to three days. 

One serving is approximately 1 1/2 cups. 

Add a cooked salmon fillet, tofu steaks, edamame beans, or chicken for a more substantial meal. 

Please let me know if you try out my Ginger Miso Soba Noodle soup! You can tag me on socials @dianarobsonnaturopathy 

Try my Pineapple and Turmeric Smoothie – another great recipe for the gut!