Soba Miso Noodle Soup
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- 2 tsp coconut oil
- 1 tsp. miso
- 1 1/2 cups hot water
- 2 c sliced onion
- 1/2 tsp. salt
- 2 to 3 c peeled, chopped butternut squash
- 1 c smoked tofu, cut into strips
- 1/2 c fresh basil leaves
- 1/2 lb. soba noodles
- Red pepper flakes
- Pumpkin seeds
1)Combine the miso and hot water in a small bowl, and mash with a spoon until the miso is dissolved. Set aside.
2)Heat the oil in a large pan over medium-high heat. When it's hot, add the onion and saute for 5 minutes. Sprinkle in the salt, cover and saute for about 5 minutes.
3)Sprinkle in the salt, cover and cook for about 10 more minutes over medium heat. Stir in the squash, cover and cook for 10 minutes longer, or until the squash in tender.
3)Boil water to cook the soba
4)Stir miso solution, tofu and basil into the sauteed onion.
5)Turn down the heat and let simmer. Cook the soba for 5 to 8 minutes
6)Drain the noodles thoroughly, transfer them to a serving bowl and pour the vegetable-miso mixture over the top.