Seaweed Miso Soup with Soba (Buckwheat) Noodles

I literally went to four different stores so I could find some miso paste to make this recipe… so I hope y’all like it! This is part of my light recipes for spring/summer video because I think miso soup is quite a light dish that doesn’t contain that many calories but it’s also very satisfying and delicious.

 

Check out my light and healthy recipes video:

Seaweed Miso Soup with Soba (Buckwheat) Noodles

Ingredients (for around 4-5 servings):

  • Handful dry mushrooms + 4 cups warm water
  • 3-4 tbsp dry wakame seaweed
  • 3-4 tbsp miso paste
  • 1-2 tsp kelp granules
  • 1/2 – 1 block soft tofu in small, bite-sized pieces
  • 2-3 stalks green onion
  • 4-5 servings of buckwheat noodles (cook separately) OR you can serve on it’s own or with rice

Instructions:

  1. Place dry mushrooms and 4 cups of warm water in a big bowl to let the mushrooms soak for at least 30 minutes.
  2. Soak seaweed in a medium-sized bowl with some water (see the packaging for the instructions on how many minutes to soak for. I soaked mine for only about 5-10 minutes).
  3. Take out the mushrooms and either use them in a different recipe, or chop them up and add them into the soup.
  4. Place mushroom broth into a pot on the stove on high heat.
  5. Add soaked seaweed (drained), miso paste, kelp granules and green onion and bring to a boil.
  6. Cook buckwheat noodles separately according to instructions.
  7. Place one serving of buckwheat noodles in a serving bowl and pour the miso soup on top. ENJOY!
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