Creamy Miso Soup w/ Veggies, Greens & Soba Noodles

January 28, 2013


Author Notes: The creaminess and rich flavor of this hearty and healthy vegetable noodle soup comes from blending tahini with two varieties of miso and a bit of Thai Curry Paste. I like to use a rainbow of vegetables for color and a variety of cuts for texture. Adding the soba noodles makes this a more substantial soup. My husband and I love to eat it for breakfast—with my husband cutting the vegetables while I cook the soup, we have a totally nurturing and healthy breakfast in our bowls in less than 30 minutes.cook4fun

Food52 Review: I was cynical about the mixture of miso, thai curry paste and tahini, but the combination makes a surprisingly flavorful, spicy, and creamy sauce. The combo is good in the soup, and would also jazz up hearty salads. This is definitely a meal in a bowl kind of soup; you could add leftover chicken or fish to make it even heartier.emmasw

Makes: about 16 cups

Ingredients

Soup Vegetables & Noodles

  • 1 onion, sliced pole-to-pole
  • 2 tablespoons olive oil or coconut oil
  • 2 cups carrots, roll cut
  • 2 cups celery, 1/3-inch dice
  • 2 cups yam or sweet potato, peeled, 1/3-inch dice
  • 1 4-inch piece kombu
  • 1/3 cup fresh ginger, peeled, minced
  • 2 large cloves garlic, crushed
  • 1/2 teaspoon salt
  • 1/2 pound soba noodles, broken in half
  • 1 bunch rainbow or other chard: stems cut into 1/2-inch dice; greens cut into 1-inch wide strips

Miso/Tahini/Curry Paste

  • 1/3 cup mellow white miso
  • 1/4 cup mellow brown rice miso
  • 1/4 cup tahini
  • 1 teaspoon Thai red or green curry paste (or more to taste)
  • 1 cup water
In This Recipe

Directions

  1. Pour the oil into the bottom of a large soup pot over medium heat.
  2. When the oil is hot, stir in the onions.
  3. Cover the pot and cook the onions until translucent and beginning to color, stirring occasionally.
  4. Add the carrots, celery, drained yam, kombu, garlic, ginger, and salt, and sauté for 5 minutes.
  5. Add 9 cups of water, cover the pot, and bring to a boil over high heat.
  6. When the water boils, stir in the soba noodles and lower the heat so that the soup simmers.
  7. After one minute, stir in the diced chard stems.
  8. After two more minutes, stir in the chard greens.
  9. Meanwhile, blend the miso/tahini/curry paste in a blender until smooth.
  10. After the greens have cooked two minutes, turn the heat down to low and stir in the miso/tahini/curry paste.
  11. Add half a cup of water to the blender to release any of the paste clinging to the sides of the blender jar.
  12. Taste the soup and season to taste with salt or additional miso.

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Reviews (5) Questions (0)

5 Reviews

Tarta February 1, 2015
I love this soup! I have made it several times this year. I add whatever veggies I have available in my fridge. I have had it with snow peas, broccoli, cauliflower, butternut squash, mushrooms, etc. Thank you so much for this recipe!
 
Author Comment
cook4fun February 1, 2015
Tarta, you've been even more adventurous that I have. Thanks for the great ideas of additional veggies to add to the soup
 
Author Comment
cook4fun February 22, 2013
Thank you emmasw for testing this recipe and for your honest and well-written review. I also like your idea of using the miso/tahini/curry paste as the base of a salad dressing "to jazz up hearty salads."
 
Ben C. January 30, 2013
Made this last night and it was simple and delicious! I'd never thought of combining tahini and miso, but it was great.
 
Author Comment
cook4fun January 30, 2013
Thank you, Ben, so glad you enjoyed your soup as it's truly one of my favorites, too.<br />