In this long stretch of winter on the East Coast when cooking seasonally begins to feel like a bore and our bodies are craving nourishment, what is a chef to do? I thought this week that it would be best to make up a pot of miso* soup. It is great way to clean out the refrigerator of vegetables and with the addition of noodles and some protein makes for a super healthy, one-pot meal that boosts your immune system!
*I like the brand South River Miso best and it is produced just a few states away in Massachusetts.
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Miso Soup
4 oz soba or udon noodles
4 tablespoons miso paste (to taste)
3 ounces firm tofu chopped into 1/2-inch cubes
1 sweet potato, cubed
2 carrots, julienned
1 c snow peas, halved on the bias
½ inch of fresh gingerroot, peeled and julienned
4 green onions, thinly sliced
a handful baby spinach
toasted sesame oil (to taste)
tamari (to taste)
Cook the soba or udon noodles in salted water, drain, run cold water over the noodles to stop them from cooking, shake off any excess water and set aside.
In a medium saucepan bring 5 cups of water to a boil. Reduce the heat to a gentle simmer, add the sweet potato, carrots and snow peas and simmer a couple of minutes and remove from heat. Pour a bit of the hot water into a small bowl and whisk in the miso paste – so it thins out a bit Stir this back into the pot. Taste, and then add more (using the same method) a bit at a time until it is to your liking. Add the tofu, remove from the heat, and let it sit for just a minute or so.
Split the noodles between bowls, and pour the miso broth and tofu over them. Add some baby spinach and green onions, drizzle with tamari and toasted sesame oil to taste.
Serves 2 (with leftovers).