Fall

Creamy Miso Soup w/ Veggies, Greens & Soba Noodles

by:
January 28, 2013
5 Reviews
Creamy Miso Soup w/ Veggies, Greens & Soba Noodles
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

Test Kitchen Notes

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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