Spicy Miso Soup with Soba Noodles
In miso paste myriads of friendly microorganisms team up to keep us healthy and happy. That‘s why miso soup is a real staple in my kitchen. Plus: It is the fastest soup to make you can possibly imagine. If your fridge is full of veggies but there is no green asparagus – no problem: Use whatever you find, it will be fine. Cooking times may vary a bit. You can always add asian herbs, finely chopped lemon gras, more chili…
Spicy Miso Soup with Soba Noodles
Serves 3-4
- 250 g soba noodles
- 4 cm ginger root
- 1 (mild) red chili
- 3-4 carrots
- 1 l vegetable broth or water
- 400 g green asparagus
- 80 g miso
- 1 lime
- 2 spring onions
- 1 handful of sprouts (e.g. pea sprouts or soybean sprouts)
Cook soba noodles according to the instructions on the package. Drain, rinse with cold water and set aside. Peel ginger and grate or cut into stripes. Cut chili into fine rings. Peel and slice carrots. Bring water or vegetable broth to the boil. Add ginger, chili and carrots, simmer for 5 minutes.
In the meantime cut off tough ends from the asparagus, divide into thirds. Cut spring onions into rings. Wash and drain the sprouts.
Add asparagus to the soup and continue cooking for 5 more minutes. Remove from the heat, wait a couple of minutes and stir in miso. Season with lime juice.
Distribute soba noodles into three or four bowls. Pour miso broth with the vegetables over the noodles and garnish with spring onions and sprouts.
