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Tag Archives: miso

Miso Soup with Soba Noodles and Tofu

But not just ANY miso soup. HOMEMADE. As in “I bought Miso paste and didn’t know what to do with it so I added some boiling water to it, and who knew? That’s all you need to create Miso Soup.” So, YEAH, miso soup! To the broth, I added buckwheat soba noodles, tofu, spinach, scallions and red pepper flakes. The result was restaurant quality if not better. No lie.

I can’t wait to make this again. Next time I’m thinking of adding shitaake mushrooms, perhaps even some kombucha squash? The base is great alone, but you can pretty much add any combination of vegetables into this and it’ll come out great.

Another thing to note is that the intensity of the miso soup can be adjusted to your taste/liking. Miso pastes are NOT all created equal, and the saltiness of them varies. I added about 3.5 tablespoons of miso paste into my boiling water, but definitely feel free to add more or less miso paste as you go.

Okay! Onto the recipe:

What You Need – Makes 3 servings

2-4 tablespoons of miso paste

4 cups water

3 ounces soba noodles

2 scallions, sliced thinly

handful of spinach

2 handfuls of firm/extra firm tofu – cubed

few shakes of red pepper flakes

What You Do:

Cook the soba noodles according to package instructions. Rinse with cold water, and set aside.

Next – bring the 4 cups of water to a boil in a medium sized sauce pan. Lower the heat and let the water simmer. Add one tablespoon of miso paste into the pot, and using a fork, mix the paste well in the water, making sure all the clumps are completely dissolved. Add in a second and third tablespoon of paste, dissolving between each addition to the water. Taste. Decide on whether or not you want to add in more miso paste. I ended up adding in a bit more and it was perfect.

Place the spinach, tofu and scallions into bowls (2 or 3), and pour the miso soup over everything. Add the red pepper flakes to taste, and you’re done! Sit back, relax, sip on your soup, and revel in this accomplishment.

Note: do not judge me on the quality of these photos. My regular camera battery died, so you’re looking at iPhone shots. Sowwy!


Macro Plate + Miso/Tahini Dressing

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I have had, roughly estimating, around 150 million variations of tahini dressings. Whenever I go out to eat at a Veg restaurant, my standard order is some version of a macro plate (steamed veggies, brown rice, beans) and some version of a tahini dressing to smother it in. I think the reason I keep on ordering it when I’m out, is that I haven’t been able to master the tahini dressing on my own at home. The steamed veggies? Easy. Putting together the plate isn’t hard, I just never knew how to make the dressing. WELL. That is in the past, friends, because today I did it. I created my very own, original and totally authentic, tahini dressing.

First I put together my veggies, beans and grain: 1/4 of a steamed acorn squash,  3/4 cup of chickpeas, two huge handfuls of steamed kale and about a cup of cooked brown rice. I then drizzled the dressing (recipe below) all over it, and voila — a home made macro plate!

What You Need:

  • 3/4 cup of tahini
  • 1 tbsp white miso*
  • 1 tbsp tamari or soy sauce
  • juice of 1 lemon
  • 1 clove garlic
  • 1 1/2 tsp dill
  • 1/2 cup water

What You Do:

Place everything into a food processor and blend until well combined (about 10 seconds.)  The above made about 3-4 servings, so I stored it in an old small glass jar and popped it in the fridge for later (see: tomorrow) use.

*This was my first time ever cooking with miso paste. It took me a while to find it — I kept looking in the Asian aisles at my local grocery stores. WRONG! It’s kept in the refrigerated section, and this time, I found it at Whole Foods. I’m sure you could find it at any asian grocery store too.