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    Home / Soups

    Miso and Soba Noodle Soup with Roasted Sriracha Tofu and Shiitake Mushrooms

    Published Jan 17, 2014

    Jump to Recipe Print Recipe
    bowl of delicious Miso and Soba Noodle Soup with Roasted Sriracha Tofu and Shiitake Mushrooms

    Ever since living with a bunch of health nuts in Santa Cruz many years ago, I've held up miso soup as the pinnacle of wholesome meals. Fermented miso paste is full of good bacteria, brothy soups keep you sated longer, and, if you add whole grains, protein, and vegetables, it becomes a meal.

    jar of miso paste

    My housemate Debra used to make the tastiest bowls of the stuff. When I moved to San Francisco, I decided to take a bit of Santa Cruz with me by instituting "Miso Mondays." The idea was to start the week with a big bowl of soup for dinner in order to counteract the fact that I worked at a bakery where I spent the whole day cramming brownie pieces into my maw.

    miso paste

    But Miso Mondays lasted exactly one Monday. The reason? I couldn't get miso soup to stop tasting like punishment.

    tofu pre cooking

    At its most basic, miso soup can be simply hot water stirred into miso paste and studded with cubes of tofu and a few rings of scallion. For a more substantial soup, I would try simmering vegetables in the broth, but the resulting pot always lacked the oomph I was looking for. I relegated miso soup to something I ate only when under the weather, and I got my miso fix in salads and pâtés, instead.

    pile of tofu

    But that all changed last week. Jay had a cold and I wanted to make him something light and brothy to sip on, so I decided to rethink miso soup. I borrowed the broth method from The Real Food Daily Cookbook. I borrowed the fixings from 101 Cookbooks, and I added some tweaks of my own.

    tray of tofu

    I decided to roast the tofu along with some shiitake mushrooms in a mixture of toasted sesame oil, tamari, and sriracha for the tofu. This gives them a bit of caramelization and a whole lot of flavor which does a lot to enhance the finished soup (assuming you can keep yourself from eating them all straight from the baking sheet).

    tofu
    mushrooms

    The "stock" is a simple infusion of kombu (a hefty type of seaweed), a few dried shiitake mushrooms, and several slices of ginger. This gets strained and whisked into a whole lot of miso paste. I usually use South River white or yellow miso; both have a salty-sweet flavor with a bit of funk from fermentation in wooden vessels. Miso can vary in saltiness, so I add tamari until the stock tastes just right, and a squeeze of lime to brighten the flavors. Cooking the soba noodles in salted water (contrary to the package directions) helps to give it a flavor boost, too.

    soba noodles

    I wanted some dark, leafy greens in there, as well. Our co-op has been carrying "motly kale" – a pretty bouquet with several different varieties of leaves. Some are deep purple with ruffled leaves, some have spiky green leaves, and some are the lacinato variety that I usually spring for.

    chopped grens

    To assemble the soup, a tangle of soba noodles goes into a large bowl (I use these, handmade by my über-talented friend, Amelia). The noodles are topped with the roasted tofu and shiitakes, the kale-y miso broth, and finished with thinly sliced scallion, sesame seeds, and togarashi, a Japanese chile powder. The noodles make the soup feel filling and a little decadent; plus it's fun to slurp them from the brothy bowl. Noodles made from 100% buckwheat tend to fall apart more than the ones made with some wheat flour (pictured here), but they can be used for a gluten-free option.

    top down shot of Miso and Soba Noodle Soup with Roasted Sriracha Tofu and Shiitake Mushrooms

    I'm pretty thrilled with this miso soba soup, but I can imagine all kinds of variations and additions, too: roasted sweet potato, kabocha squash, or cauliflower in the fall; fava beans, asparagus, peas or pea shoots in the spring; roasted summer squash or Japanese eggplant in the summer; edamame, hijiki or wakame anytime. You can top a bowl with bonito flakes, smoked trout or steamed salmon. And the other night we nestled a poached egg into each bowl.

    close up of Miso and Soba Noodle Soup with Roasted Sriracha Tofu and Shiitake Mushroom

    Miso Mondays are suddenly sounding a little more fun.

    bowl of soba noodles

    More Soup Recipes:

    • Cauliflower and Yellow Split Pea Soup with Turmeric and Curried Ghee
    • Green Noodle Soup with Coconut Lemongrass Broth
    • Curried Red Lentil, Kale, and Sweet Potato Soup
    • French Lentil and Spinach Soup

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this soba noodle soup recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 7 votes

    Miso and Soba Noodle Soup with Roasted Sriracha Tofu and Shiitake Mushrooms

    Print Recipe Pin Recipe
    Time for a warming and comforting bowl of miso soup!
    Alanna Taylor-Tobin
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total: 1 hour
    Servings: 4 large bowls.

    Ingredients

    Broth:

    • 2 inches ginger root, sliced into coins
    • 4-6 (4" square) sheets kombu
    • 6 dried shiitake mushrooms
    • 8 cups water
    • 1/2 cup sweet white or yellow miso
    • 2 tablespoons tamari (optional, depending on saltiness of miso)
    • juice of 1 lime or lemon, to taste

    Fixings:

    • 8 ounces firm or extra-firm tofu, in 1/2" cubes
    • 8-12 ounces shiitake mushrooms, ends trimmed, sliced (about 6 cups)
    • 3 tablespoons toasted sesame oil (divided use)
    • 3 tablespoons tamari (divided use)
    • 1 - 2 teaspoons Sriracha (depending on how spicy you like it)
    • 12-16 ounces soba noodles (depending how noodley you like it)
    • 1 bunch kale, stemmed and slivered
    • 2 large or 3 small scallions, washed, trimmed, slivered
    • toasted sesame seeds or gomashio (optional)
    • togarashi (optional)

    Instructions

    Make the miso broth:

    • In a large, heat-proof bowl or pot, combine the ginger, kombu, dried mushrooms, and boiling water. Let steep while you prepare the rest of the ingredients, 20-30 minutes. Carefully strain the stock, leaving behind any sand that may be hanging out on the bottom of the pan (or pour through a coffee filter if you prefer). Add half a cup of stock to the miso paste and stir it to loosen. Add the miso to the stock, and taste for salt, adding tamari and lime juice until you like the flavor.

    Make the fixings:

    • While the stock is doing its thing, position a rack in the center of the oven and preheat to 400ºPlace the tofu on a smallish, rimmed baking sheet and drizzle with 1 tablespoon each of the sesame oil and tamari. Add the Sriracha and toss to coat. Roast in the oven until hot and slightly crisp on the outside, tossing once or twice, about 10 minutes.
    • Meanwhile, place the shiitakes on a smallish, rimmed baking sheet and toss with the remaining 2 tablespoons each sesame oil and tamari. Roast until tender and shrunken, tossing once or twice, about 10 minutes.
    • Bring a large saucepan of lightly salted water to a boil. Add the noodles and cook, stirring frequently to prevent sticking, until the noodles are tender but not falling apart (see the package for cooking time). Drain the noodles and rinse them in cool running water. If not using immediately, toss with a bit of oil to prevent sticking. Otherwise, divide the noodles between 4 large bowls and keep warm.

    Serve the soup:

    • Re-warm the stock until steamy-hot but not simmering. Add the kale and cook just below a simmer until wilted and bright green.
    • Divide the noodles among 4 large bowls. Add the shiitakes, tofu, and scallions. Pour the hot broth and kale over the fixings. Top with sesame seeds, gomashio, and/or togarashi, if you like.

    Notes

    With inspiration from 101 Cookbooks and The Real Food Daily Cookbook.
    As I mention above, feel free to experiment here. Udon, ramen, or rice noodles can stand in for the soba. Noodles made entirely from buckwheat tend to be more fragile, but they make a flavorful gluten-free option nonetheless.
    Other seasonal vegetables can take the place of the kale and shiitakes. I usually use white or yellow miso, but feel free to experiment with different types.
    This soup welcomes a poached egg on top, or fish in place of the tofu, too.
    If not serving it all right away, store the components separately in the fridge until you're ready to put it all together.
    Nutritional values are based on one of four bowls.

    Nutrition

    Calories: 543kcalCarbohydrates: 85gProtein: 26gFat: 15gSaturated Fat: 2gSodium: 3379mgPotassium: 832mgFiber: 4gSugar: 5gVitamin A: 3835IUVitamin C: 49.1mgCalcium: 154mgIron: 5.4mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
    soba noodles

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    Reader Interactions

    Comments

    1. Eileen says

      January 17, 2014 at 7:56 pm

      This soup sounds great! I have generally gotten my miso fix in eggplant glaze form with lots of tahini, but a homemade miso soup sounds like an even better idea. (Or both, really.)

      Reply
      • Alanna says

        January 17, 2014 at 11:50 pm

        Mmm! That sounds amazing! We should have a pot luck. :)

        Reply
    2. Sara says

      January 18, 2014 at 12:45 am

      Hi Alanna, Your miso soup looks great. I've been making this soup from the blog "The First Mess" at work and it has been a huge hit:

      http://www.thefirstmess.com/2013/01/02/magic-healing-soup-recipe/

      I use galangal instead of ginger, and I add a couple of strips of kombu to the broth (like you do). And I add tofu, too!

      My regular miso soup is a lot like yours - I have also experimented adding astragalus root and fresh turmeric root to the pot when I am making the dashi. Thanks for your recipes! They are always delicious :)

      Cheers,

      Sara

      Reply
      • Alanna says

        January 18, 2014 at 4:46 pm

        Hi Sara,

        Thanks for the sweet note! That soup from The First Mess looks delicious, and your modifications sound capital. I haven't experimented much with astragalus, though I used to enjoy a type of chai made with it. I'll have to check it out! I've been completely obsessed with turmeric root lately, though! I've been grating it into lemonade and using it in honey ginger lemon tisane, and putting in the smoothies that I wrote about earlier this month. I just heard Andrew Weil speak last night; he said that alzheimer's rates in India are the lowest in the world because they eat turmeric at every meal! I'll have to try adding it to the miso broth next time. Thanks for reading, and for the kind words, Sara!

        Reply
    3. Jessica Potter says

      January 18, 2014 at 10:23 pm

      Your photos continue to be incredible! This soup looks really delicious, and I love Miso soup. Wondering about another noodle option if it would work with rice noodles, and also an alternative to tofu which seems to dislike my stomach. Thoughts?

      -YS

      Reply
      • Alanna says

        January 19, 2014 at 1:39 am

        My sister! Thanks for the sweet note! You can definitely use rice noodles for the buckwheat, or you can get 100% buckwheat noodles which are also GF. You could put the marinade on a piece of fish, roast it in the oven, and then stick it in the soup for a tofu substitute. :)

        Reply
      • Jessica Potter says

        January 20, 2014 at 4:43 pm

        Thanks! I'll try it :-)

        Reply
      • Matt says

        September 15, 2015 at 12:58 pm

        Try Tempeh instead of Tofu! :)

        Reply
    4. Anonymous says

      January 19, 2014 at 6:10 am

      I love the astragalus/fresh turmeric tip, as well as roasting the tofu cubes instead of pan searing them! Here's my contribution: I love to add strips of young coconut meat cut like noodles - about tagliatelle size. No need to cook them, just stir them in before serving. They add a delicately sweet, tender note that I love contrasted with the shitakes, greens and soba. So delicious. And I can only eat miso soup if it has green onions on top - a must! Also, soba, homemade by a friend? Wow! The best!

      Reply
      • Alanna says

        January 20, 2014 at 6:00 pm

        OMG, strips of young coconut meat sound insanely good - definitely trying that! Ditto for homemade soba noodles! Thanks for the great suggestions! :)

        Reply
    5. efstoffel says

      January 19, 2014 at 4:57 pm

      1) I'm so glad to have found you! Gorgeous photos, fun blog. 2) This is some serious soba. 3) Pinned, added to my reader, and all that good stuff! Look forward to coming back soon. :)

      Reply
      • Alanna says

        January 20, 2014 at 6:01 pm

        Hi Em! Thanks for the sweet note! I'm glad to find your blog as well - everything looks delicious!

        Reply
    6. Monet says

      January 20, 2014 at 4:13 am

      This is gorgeous. From start to finish. These pictures should be in a magazine spread. My husband ADORES noodle soups and I'm sending him this recipe as inspiration. Thank you for sharing such a delicious recipe. I hope you have a wonderful start to your week!

      Reply
      • Alanna says

        January 20, 2014 at 6:02 pm

        Awww!!! You are too kind, Monet. I hope you and your family love this soup. Thanks for reading, and for the incredibly sweet words. Wishing you a wonderful start to your week, as well!

        Reply
    7. Sarah @ Snixy Kitchen says

      January 20, 2014 at 5:46 am

      This looks so wholesome and hearty! Your photos are beautiful:)

      Reply
      • Alanna says

        January 20, 2014 at 6:04 pm

        Thank you so much, Sarah! I think *your* photos are beautiful, and I'm all over that salted caramel pudding!

        Reply
    8. diary of a tomato says

      January 20, 2014 at 1:05 pm

      Beautiful, can't wait to make this! You hit the nail on the head — miso + hot water is simply watery miso. Traditionally, it's mixed with dashi, a broth made from bonito flakes, something for the flavor of the miso to rub up against, which the shiitake also do!

      Reply
      • Alanna says

        January 20, 2014 at 6:06 pm

        Totally! I love dashi stock, too, it's just that I never have bonito flakes around when I need them, since the co-op we shop at is vegetarian (though we are not!). Now I'm curious to try them here. Thanks so much for the sweet note, and for reading!

        Reply
    9. Rachel Cotterill says

      January 20, 2014 at 3:36 pm

      This looks ridiculously good. And so healthy. Yum!

      Reply
      • Alanna says

        January 20, 2014 at 6:06 pm

        Thank you, Rachel!

        Reply
    10. Anonymous says

      January 20, 2014 at 9:37 pm

      This looks so good, I'm going to make it tonight! Do you or any of your readers know how long white miso keeps after being opened? (37* coldest part of frig)

      Reply
      • Alanna says

        January 21, 2014 at 4:22 am

        Awesome! My miso jar says "to keep miso for an unlimited time, please refrigerate." So I would say at least a year. Mine will sometimes oxidize a bit on the top, but I've never had it go bad. Please let me know how you like the soup! :)

        Reply
    11. Molly Cumming says

      January 21, 2014 at 12:11 am

      I made this today, it was fantastic! I substituted shrimp for the tofu and added cilantro. I will definitely make it again! Thank you!

      Reply
      • Alanna says

        January 21, 2014 at 4:23 am

        Yum - that sounds delightful! Thank you for sharing your variation, Molly. :)

        Reply
    12. Erika K says

      January 28, 2014 at 7:10 pm

      So making this! I'm entering a tofu and miso-obsession phase and I've been wanting to try making miso soup with my brand-new container of miso! Thanks for steering me clear of bland, soulless miso soups :)

      Reply
      • Alanna says

        January 28, 2014 at 7:14 pm

        Ahh, that's awesome! And you're very welcome! Simple miso soups have their place (like when you're really sick and just need something hot and fast), but I like building more flavor when I have the energy. Hope you love this one - let me know how it goes. :)

        Reply
    13. Anonymous says

      March 01, 2014 at 3:32 am

      Made this for dinner, and my goodness, it is delicious! I used teriyaki sauce rather than sriracha on the tofu, which gave the soup a mild sweetness. I also used soba made from buckwheat and yam flour (it's called Shirakiku Zaru Soba with Yam) -- another gluten-free option that has a less earthy flavour than soba made entirely from buckwheat.
      Thanks for a great, versatile recipe!

      Reply
      • Alanna says

        March 01, 2014 at 5:35 pm

        Oh yay, I'm so glad you like the soup! Teriyaki sauce sounds delicious here, and I'm super intrigued about those buckwheat yam noodles. I'll definitely keep an eye out for them! Thanks for the nice note. :)

        Reply
    14. Allison @ Clean Wellness says

      April 13, 2014 at 1:07 pm

      I am SO into this. Looks amazing. The photos are absolutely gorgeous as well! I'm a total miso addict :) And "motly kale" is about the best thing I've ever heard of!

      Reply
      • Alanna says

        April 14, 2014 at 6:03 pm

        Aw, thanks, Allison! I thought Motly Kale would make a good name for a Vegan Punk band, in addition to good miso soup. ;)

        Reply
    15. Jessica Furiani says

      April 27, 2014 at 1:23 am

      Just made this and love it but what to do with leftovers? Can it be frozen...? I mixed it all together haha!

      Reply
      • Alanna says

        April 27, 2014 at 2:03 am

        So glad you like it! It should keep in the fridge for a few days, but you can certainly try freezing it. Let me know how it works out. :)

        Reply
    16. Anonymous says

      June 20, 2014 at 11:26 pm

      This soup is calling my name!!! I recently bought same brand of miso in hearty brown rice style...going to try with darker/richer miso since it is on hand and cut the Sriracha since since I have been on clear liquids for the last week and just starting to advance my diet. I'll substitute the kale (as I have not developed a love for it) and add some fresh watercress that's in season. Just came across this site and love the pictures, recipes and posts.

      Reply
      • Alanna says

        June 23, 2014 at 6:27 am

        Thank you for the kind words! I hope you love the soup - your modifications sound superb. :)

        Reply
    17. char eats greens says

      January 09, 2015 at 4:57 pm

      I'm making my grocery list right now and everything I need to make this recipe is going on it. It looks SO good. I seriously cannot wait to make it!

      Reply
      • Alanna says

        February 03, 2015 at 6:54 am

        Yay! Let me know how you liked it. :)

        Reply
    18. Anonymous says

      February 01, 2015 at 7:29 pm

      This was crazy good! Just had it for breakfast, and I could taste how each layer of flavor really came together to make a really delicious meal. Thanks for sharing!
      Stephanie R.

      Reply
      • Alanna says

        February 03, 2015 at 6:54 am

        Yay! Thanks so much for giving it a go and for the note! Kudos to you for enjoying such a healthy breakfast!

        Reply
    19. Raquel says

      October 07, 2015 at 8:57 pm

      OMG! It's a pleasure to read your blog! This photos are beyond amazing, flawless. This is a beautiful great job!
      This soup look amazing! So yummy!
      Now that is fall I'm such in a soup mood.
      XOXO

      Reply
    20. Rebecca says

      October 16, 2015 at 3:01 pm

      I just made this for dinner, it is the most delicious thing I've ever had!

      Reply
    21. Ashanti says

      November 10, 2015 at 5:18 pm

      I made this and it was awesome!! Definitely hard not to eat the tofu while preparing everything else! I did add a Japanese sweet potato with a reddish color skin and a soft boiled egg! Yummy!!

      Reply
    22. Cheffzilla says

      January 25, 2016 at 2:39 pm

      How do you think this recipe would fare with rice noodles instead of wheat noodles? More like pho?

      Reply
      • Alanna says

        January 26, 2016 at 1:01 pm

        I think it would be wonderful!

        Reply
    23. Emma says

      June 06, 2016 at 7:51 am

      Love it!! Just discovered your site via pintrist. My favorite soup is miso so thank you very much for the flavorful variation! ;)

      Reply
      • Alanna says

        June 07, 2016 at 4:06 pm

        Awesome, so glad you found your way here! :)

        Reply
    24. Becky says

      September 06, 2016 at 11:06 pm

      This is just about the best macrobiotic recipe I have tried - it tastes just as good as it looks. I'd love to see more macrobiotic recipes on your website, they are so healthy and delicious. Thanks so much for posting this!

      Reply
    25. Gabrielle says

      October 09, 2016 at 5:59 pm

      I made this for dinner tonight pretty much as written, with the exception of the kombu. I just left it out. I also used a combo of cremini and button mushrooms for the fresh mix. It was *delicious*. My new favourite soup. And I've never really been a fan of miso, I only tried this out because I wanted to add a probiotic kick to my diet. Thank you so much! I can't wait to have this again and to try variations.

      Reply
    26. C says

      May 17, 2017 at 12:21 am

      I made this tonight, and it was delicious. I roasted the kale in the oven and added it after it wilted rather than simmering in the broth because I was worried that the heat would kill the live bacteria in the miso. The soup was wonderful! Thank you for the recipe!

      Reply
      • Alanna says

        May 19, 2017 at 4:44 pm

        Yay! So glad you liked it. Thanks a bunch for the comment!

        Reply
    27. Laura Hayden says

      October 15, 2017 at 1:41 pm

      This is one of my favorite recipes. I come back to it again and again. Each time it's a little different, today I added roasted sliced leeks. Thank you!

      Reply
      • Alanna says

        October 15, 2017 at 2:52 pm

        So glad you like it! Roasted leeks sound like a delicious addition.

        Reply
    28. Giddy says

      February 01, 2018 at 9:03 am

      Yep, I think I now need to stop by my local asian market to pick up some ingredients for this soup. Looks great!

      Reply
      • Alanna says

        February 02, 2018 at 6:38 pm

        Do it! :)

        Reply

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Thank goodness for muscle relaxants and non-force chiros, I'm feeling much better after a very painful ~10 days! 

In other news, COOKIES. These oatmeal teff chocolate chip cookies were a late addition to my book, and I shared them on TBG 7 (!) years ago. 

I've been craving these cookies lately and wanted to see if they could be made refined sugar-free with coconut sugar (they can!) and I made some updates to the post body as well. 

Love love love the butterscotchy flavor of teff here, which pairs beautifully with chewy oats, toasty walnuts, and bittersweet chocolate. When perfectly underbaked, these stay moist and chewy for days. Or chill the dough balls and bake them off to order for warm, fresh cookies every day. Bojon appétit!

Recipe linked @the_bojon_gourmet. 
https://bojongourmet.com/gluten-free-oatmeal-teff-chocolate-chip-cookies-cookie-mix-gift-in-a-jar/

#teff #teffflour #glutenfreecookies #alternativeflours #alternativebakerbook #alternativebaking

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