Description
Ginger Miso Soba Noodle Soup is made with a simple yet flavorful ginger miso base and is packed with loads of veggies, shredded chicken and soba noodles. So easy, so hearty and perfect for a cozy winter meal!
Ingredients
3 tsp. toasted sesame oil, divided
3 medium carrots, julienned
8oz. cremini mushrooms, sliced
5oz. baby spinach
3 cloves garlic, minced
2 Tbsp. grated fresh ginger
2 Tbsp. white miso (see notes)
6 c. low sodium vegetable broth
1 Tbsp. coconut aminos
3 c. cooked chicken, shredded
2 Tbsp. white miso (see notes)
1 (8oz.) package soba noodles, cooked according to package directions
Optional toppings:
Sliced green onions
Toasted sesame seeds
Lime wedges
Instructions
In a large sauce pan, heat 2 teaspoons sesame oil, add the carrots and cook for 2 to 3 minutes. Add in mushrooms and continue cooking until mushrooms another 3 to 5 minutes until softened and lightly browned. Add in spinach and cook until wilted. Remove the veggies from the pot and set aside.
To make the ginger miso broth, add remaining teaspoon of the sesame oil to the saucepan along with the garlic and ginger. Saute while stirring for one minute. Stir in broth and coconut aminos. Let simmer for 10 minutes. Remove about 1/4 cup of the broth into a small bowl and stir in miso until smooth. Add miso mixture, cooked veggies and chicken to the soup pot and cook until chicken is warmed through, about 2 minutes.
To serve, divide soba noodles between bowls and ladle the broth mixture over the top. Garnish with optional green onions, sesame seeds and lime wedges. Enjoy!
Notes
Some misos can be saltier than others. Start by adding a small amount and increase to taste.
See post for how to make-ahead and store.
Keywords: make-ahead, winter, miso, ginger, spinach, mushroom, carrots, chicken, soup, recipe, soba, noodles, meal prep, cozy