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.