Now that snow has finally fallen here on the East Coast, a warm and nourishing bowl of soba is the perfect antidote to a winter chill. Hearty mushrooms, fiber-rich soba, and ginger-filled miso broth make this dish a clean and simple winter standby.
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Miso Mushroom Soba Soup
- 1 piece of dried kombu (Kombu is a type of seaweed that can be found in high end stores or Asian markets)
- 4 cups water
- 2 tbsps white miso
- 1 tsp olive oil or coconut oil
- 1 tbsp ginger, minced
- 1 cup sliced cremini mushrooms
- 1 tbsp toasted sesame oil
- 1 baby bok choy, leaves separated, stalks thinly sliced
- 6 oz brown rice or buckwheat soba, cooked *
- 1 lime
- 2 scallions, thinly sliced
- 1 tbsp cilantro, chopped
- red chili flakes
- To make the broth, also known as dashi, warm the water and the kombu over medium heat. Let the broth simmer gently for 10 minutes. Remove kombu. Avoid bringing the broth to a boil.
- Transfer 1/2 cup of the dashi to a bowl and whisk together with the miso until smooth. Stir the miso back into the broth and keep the soup on a very low heat. Boiling will denature the beneficial qualities of the miso.
- Warm olive or coconut oil in a sauté pan over medium heat. Add ginger, mushrooms, and sesame oil, and cook until mushrooms are just tender, but still firm to the bite - about two minutes.
- While the mushrooms are sautéing, add the bok choy to the miso broth and let simmer for three minutes or until barely wilted.
- In a bowl, arrange the soba noodles, ladle broth and bok choy over noodles, and top with mushrooms, scallions, cilantro, chili flakes, and a good squeeze of fresh lime juice.
*I like to use a soba that is a blend of buckwheat and brown rice or buckwheat and sweet potato. My "go to" brand is King Soba. Be sure to rinse the soba twice in cold water immediately after cooking in order to arrest the cooking process and to avoid clumpy noodles. Despite its misleading name, buckwheat is wheat and gluten-free and contains iron, magnesium, and fiber.
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