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Miso Soba Bowl

  • Author: Emily Honeycutt
  • Total Time: 25 mins
  • Yield: 3-4 servings 1x


  • 10 cups (2 quarts plus 2 cups) filtered water
  • 2 teaspoons toasted sesame oil, divided
  • 68 shiitake mushrooms, stems removed and discarded; caps sliced
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 1 (4-inch piece) kombu
  • 2 cups lacinato (dino) kale leaves, stripped from the stem and chopped into bite-sized ribbons
  • 1 cup shredded carrots
  • 8 ounces soba noodles (udon noodles also work well)
  • 8 ounces cubed extra firm tofu
  • 2 1/2 tablespoons yellow miso
  • 2 1/2 tablespoons lite tamari
  • 1 tablespoons mirin
  • Garnish: small handful of mung bean sprouts or sunflower sprouts and a sprinkle of black sesame seeds


  1. Heat a large pot over medium-high heat. Add 1 teaspoon toasted sesame oil to the pot, then add mushrooms. Sauté for 3-5 minutes. Add garlic and ginger and sauté for another minute. Add water and kombu, bring to a boil, reduce heat and simmer for 10 minutes.
  2. Bring water back up to a boil. Add kale, soba noodles, shredded carrots, tofu and tamari. Cook, uncovered at a low boil for 4 minutes. Double check cooking time on packages of noodles. If cooking time of noodles is longer than 5 minutes, add noodles first, then add kale and carrots to avoid overcooking vegetables.
  3. Remove pot from heat, add miso and mirin and stir well. Remove and discard kombu.
  4. Ladle soup into large bowls and top with sprouts and a sprinkle of black sesame seeds.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Soup
  • Cuisine: Asian

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