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
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Ingredients
- Soup Vegetables & Noodles
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1
onion, sliced pole-to-pole
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2 tablespoons
olive oil or coconut oil
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2 cups
carrots, roll cut
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2 cups
celery, 1/3-inch dice
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2 cups
yam or sweet potato, peeled, 1/3-inch dice
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1
4-inch piece kombu
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1/3 cup
fresh ginger, peeled, minced
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2
large cloves garlic, crushed
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1/2 teaspoon
salt
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1/2 pound
soba noodles, broken in half
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1 bunch
rainbow or other chard: stems cut into 1/2-inch dice; greens cut into 1-inch wide strips
- Miso/Tahini/Curry Paste
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1/3 cup
mellow white miso
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1/4 cup
mellow brown rice miso
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1/4 cup
tahini
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1 teaspoon
Thai red or green curry paste (or more to taste)
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1 cup
water
Directions
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Pour the oil into the bottom of a large soup pot over medium heat.
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When the oil is hot, stir in the onions.
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Cover the pot and cook the onions until translucent and beginning to color, stirring occasionally.
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Add the carrots, celery, drained yam, kombu, garlic, ginger, and salt, and sauté for 5 minutes.
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Add 9 cups of water, cover the pot, and bring to a boil over high heat.
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When the water boils, stir in the soba noodles and lower the heat so that the soup simmers.
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After one minute, stir in the diced chard stems.
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After two more minutes, stir in the chard greens.
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Meanwhile, blend the miso/tahini/curry paste in a blender until smooth.
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After the greens have cooked two minutes, turn the heat down to low and stir in the miso/tahini/curry paste.
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Add half a cup of water to the blender to release any of the paste clinging to the sides of the blender jar.
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Taste the soup and season to taste with salt or additional miso.
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