Green Miso Soup With Soba
by Claire Saffitz
dinner
Yield: 4 servingsPrep: Prep: 25-30 minutesCook: Cook: 21 minutesTotal: Total: 46-51 minutes
Ingredients
You have 0 of 8
produce
- ○1 piecekombu
- ○1scallion(very thinly sliced)
- ○1 tablespoonwakame(dried)
- ○½ cupedamame(frozen shelled, thawed)
- ○½ cupherbs(very finely chopped)
grain
- ○4 ouncessoba noodles(dried)
pantry staple
- ○¼ cupwhite miso
- ✓salt
- ○¾ ouncebonito flakes
Instructions
- Combine kombu and 4 cups water in a large pot. Let sit until kombu softens, 25–30 minutes. Bring to a simmer over medium heat. Immediately remove from heat once water starts simmering; fish out kombu and discard. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer about 5 minutes. Remove from heat and let steep 15 minutes.
- Meanwhile, combine wakame and 3 Tbsp. water in a small bowl; let sit until wakame is softened; 10–15 minutes.
- Cook soba in a medium pot of boiling salted water, stirring occasionally, until al dente, about 6 minutes. Drain, rinse under cold water to stop them from cooking, and drain again. Divide noodles among bowls.
- Strain dashi through a fine-mesh sieve into a medium bowl. Discard solids, wipe out pot, and return dashi to pot. Add edamame and wakame. Bring to a very gentle simmer. Remove from heat. Submerge sieve in liquid, add miso to sieve, and stir to liquefy miso, then press through strainer until miso is dissolved. Stir in herbs.
- Ladle soup over soba and top with scallions.
My notes
Nutty, buckwheat-based soba noodles add some heft to the classic miso broth. To make it dinner, just serve with a piece of delicate poached fish. It’s like spa food, but better.