miso soba noodle kale and mushroom soup-16

This recipe inspired by THIS amazing looking soup by The Bonjon Gourmet

I pinned this recipe a LONG time ago. I bought the ingredients months ago. And tonight, a mere week before the tofu was due to go into the land of questionable food stuffs that is the after date of a best before I finally made it. Or my version of it anyway. You see I wasn’t as diligent buying the ingredients as I thought. But close enough is near enough apparently because this soup was DELICIOUS.

I’ve been a little under the weather. I’m fighting off a cold of sorts. Sore throat, stuffy and puffy. Tired too. So what better to fight off a pre-winter nasty than a bowl full of super foods wrapped in the warm hug that is miso soup. Am I right or am I right? Look I’m right. Debate over. Haha. So no matter what this one is a keeper. Bookmark or pin it now. you won’t regret it. Even if you’re not a tofu fan.

miso soba noodle kale and mushroom soup-1 miso soba noodle kale and mushroom soup-3 miso soba noodle kale and mushroom soup-5 miso soba noodle kale and mushroom soup-6 miso soba noodle kale and mushroom soup-8 miso soba noodle kale and mushroom soup-10 miso soba noodle kale and mushroom soup-12 miso soba noodle kale and mushroom soup-13 miso soba noodle kale and mushroom soup-15 miso soba noodle kale and mushroom soup-17 miso soba noodle kale and mushroom soup-19 miso soba noodle kale and mushroom soup-21

STAR-BLACK

miso soup for the soul

YOU’LL NEED

500g mushrooms
500g Tofu
2 tbsp Fish Sauce
1 tbsp Sesame Oil
2 tbsp Soy Sauce
2 tbsp Minced Garlic
Miso Paste {I used red} – 3 tbsp
1.5-2 litres water
20c coin size bundle Soba noodles
4 leaves kale
3 sheets nori
2 spring onions

1 plastic Glad bag to shake things up
Baking Tray {with paper}

THEN DO THIS

  1. Prepare the mushroom/tofu marinade by combining the garlic, fish sauce, sesame oil and soya sauce. Stir until combined.
  2. Slice the mushrooms and cut the tofu into lumps {maybe half the size of the ones I chopped mine into}
  3. Put the mushrooms, tofu and marinade into the plastic glad bag, seal and shake until covered. Leave if you have time.
  4. Pour the mushroom/tofu mixture onto a baking tray covered in baking paper. Spread out so they aren’t overlapping.
  5. Roast for 15 minutes and grill for an additional 20 minutes {or until golden} at about 190 degrees celsius.
  6. Slice the kale, spring onions and nori sheets. Make sure you remove the stem of the kale, it’s super bitter. Ick.
  7. When you switch the oven to grill, boil a pot of water to cook the noodles and kale. When done, drain the water and set aside.
  8. Put the water and miso paste into the saucepan, bring to a slow boil and add the nori stripes. Leave on a really low heat until the mushrooms and tofu is ready.
  9. Put all the components within easy reach and get ready to assemble in a large bowl. Don’t forget your spring onion sprinkle like I did! This recipes serves approx 4 adults.
  10. Leftovers {if there ARE any} can be placed into an airtight bowl, they will keep a day or two.

STAR-BLACK

So enjoy, this one can be made with lots of alternative vegetables, proteins or whatever. The original recipe owner suggested roasted cauliflower or sweet potato. Yum. I also meant to add slice spring onions when I put it together but I forgot. They would be yummy. The sesame seeds in the original post too. Yummy. So don’t be afraid to experiment, there are lots of options here if you are willing to give it a try. Let me know how you go, yes?