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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
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
- 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
- Pour the oil into the bottom of a large soup pot over medium heat.
- When the oil is hot, stir in the onions.
- Cover the pot and cook the onions until translucent and beginning to color, stirring occasionally.
- Add the carrots, celery, drained yam, kombu, garlic, ginger, and salt, and sauté for 5 minutes.
- Add 9 cups of water, cover the pot, and bring to a boil over high heat.
- When the water boils, stir in the soba noodles and lower the heat so that the soup simmers.
- After one minute, stir in the diced chard stems.
- After two more minutes, stir in the chard greens.
- Meanwhile, blend the miso/tahini/curry paste in a blender until smooth.
- After the greens have cooked two minutes, turn the heat down to low and stir in the miso/tahini/curry paste.
- Add half a cup of water to the blender to release any of the paste clinging to the sides of the blender jar.
- Taste the soup and season to taste with salt or additional miso.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Noodles
- This recipe was entered in the contest for Your Best Noodle Soups