Simple Miso Soba Soup: This is the soup you need to cure the winter sniffles! Loaded with savory umami miso broth, mushrooms, soba, and light tofu, the soup is warming and has just enough spice to wake up the tastebuds. Plus, it only takes about 30-40 minutes to get it on the table! | macheesmo.com
Easy Eats

Winter-Crud-Curing Miso Soba Soup

Even though February has some good things going for it (namely, my birthday), I couldn’t be happier to see it behind me this year. I don’t think there was a single day in the entire month that someone in my family wasn’t sick. Most days more than one of us has the crud.

It was a rough month filled with coughs, sniffles, teething (just for the little dude), and just general BLAHHH.

I tried many things throughout the month to try and help us all recover, but last week this Winter-crud-curing soup seemed to push us over the edge. We all sat around, yes even T, slurping noodles, sipping rich miso broth, and felt better almost instantly.

There are some involved miso recipes out there on the Internets, but this one is fairly easy. After all, if you’re not feeling great, the last thing you need is an involved recipe. I made this Simple Miso Soba Soup on a Wednesday without a struggle.

Yield
Serves 4.
Prep Time
Total Time

Just a moment please...

Yum

Simple Miso Soba Soup

The easy 30-minute soup that will cure your winter sniffles! Loaded with umami flavors and just enough spice!

Ingredients

1 tablespoon olive oil
1/2 yellow onion, diced
1 clove garlic, minced
1-2 red Fresno peppers, diced
2-3 tablespoons miso paste
1 cup water
4 cups vegetable stock
1 cup shiitake mushrooms
12 ounces firm tofu, cubed
Dash of soy sauce
6-8 ounces soba noodles
Grated carrot, for serving
Cilantro, for serving
Scallions, for serving
Sesame oil, garnish
Chili oil, garnish
Print Recipe  

Directions

1) Dice onions and Fresno pepper and mince garlic. Rinse and roughly chop the mushrooms. Whisk together water with miso paste.

2) In a medium pot add oil over medium heat. Add onions, peppers, and garlic. Cook for 3-4 minutes until onions soften. Add mushrooms and cook for a few more minutes.

3) Add in miso paste and water and bring to a simmer. Add cubed tofu and turn heat down to low. Season with soy sauce.

4) Cook soba noodles according to package. Once cooked, drain and rinse with cold water. Toss with 1 teaspoon sesame oil.

5) Serve soup in big bowls ladled over soba noodles and garnished with slivered carrot, scallion, cilantro, chili oil, and sesame oil.

Simple Miso Soba Soup

Let’s Talk Miso

Miso paste comes in a variety of forms. If you have a decent Asian market in your area, you’ll probably have more than one option. To be honest, I’m far from an expert here, but I do use and like Marukome Boy paste. If you can’t find that version, I wouldn’t be shy about asking someone at the store for their recommendation.

I go heavy with my miso flavor because I want an intense broth so I use about 3 tablespoons of paste and whisk it into some water to make sure it isn’t clumping. You should probably start with 2 tablespoons if you aren’t sure about the strength of your paste.

Simple Miso Soba Soup

The miso jam.

Cooking the Soup

This soup is pretty easy actually. Start with a drizzle of oil in a medium pan over medium heat.

Add the onions, garlic, and peppers and cook them until they soften (3-4 minutes).

Simple Miso Soba Soup

Good base.

The other additions to this soup are shiitake mushrooms and tofu. I like to leave my mushrooms in large chunks (halves or quarters). Betsy thought they were too chunky, but I liked them like this.

Simple Miso Soba Soup

Good umami.

Add those into the pot along with the vegetable stock and dissolved miso paste water.

Simple Miso Soba Soup

Action shot!

Bring that all to a simmer and simmer it for a few minutes.

Then in with the tofu!

Simple Miso Soba Soup

Easy protein.

Let that continue to simmer over low heat while you make the soba and stuff. Season it with a dash of soy sauce and taste it and adjust! Make it your own!

Simple Miso Soba Soup

FIlled to the top!

Soba Noodles

This soup is pretty good with no noodles honestly, but pouring it over some cooked soba noodles makes it a full meal for sure.

Simple Miso Soba Soup

Soba time.

Soba noodles cook fast. After they cook in boiling water, drain them and rinse them with cold water to prevent them from sticking. They are notorious for sticking!

Then toss them with a dash of sesame oil. These are ready to go!

Simple Miso Soba Soup

Don’t forget to rinse it.

Serving the soup is straightforward. Pile some noodles in a bowl and ladle over the soup. Then toppings galore: carrots, cilantro, scallion, chili oil, sesame oil. You need and want it all!

If you have even the slightest itch in your throat, or if you just want a great bowl of soup, make this simple miso soba soup happen!

Simple Miso Soba Soup: This is the soup you need to cure the winter sniffles! Loaded with savory umami miso broth, mushrooms, soba, and light tofu, the soup is warming and has just enough spice to wake up the tastebuds. Plus, it only takes about 30-40 minutes to get it on the table! | macheesmo.com

Simple Miso Soba Soup: This is the soup you need to cure the winter sniffles! Loaded with savory umami miso broth, mushrooms, soba, and light tofu, the soup is warming and has just enough spice to wake up the tastebuds. Plus, it only takes about 30-40 minutes to get it on the table! | macheesmo.com

7 comments on “Winter-Crud-Curing Miso Soba Soup

  1. My mom swears by miso for curing colds. This is what she would serve us when we were sick as children. Her recipe was very basic. Onions, wakame(seaweed), tofu, and a light sprinkling of scallions on top. If there was leftover rice in the fridge we’d spoon some miso over that to make it heartier. We loved Mugi miso which is a type of barley miso. It’s fermented longer and has a richer flavor. Yum!

    1. That’s awesome Elizabeth. Thanks for the miso tip! I’m pretty new to cooking with miso so it’s nice to hear recs for other types/options. Thanks again!

  2. This looks so good, I recently bought my first container of miso. It’s white miso, all that was available. I look forward to seeing more recipes using it.

  3. I like everything about this but the title of the recipe? I understand the usefulness of curing colds with soup, but I really don’t like to think of or hear the word “crud” so close to something I’m going to eat. Can’t it be Winter Healing Miso Soba Soup?

  4. I’ve made this twice in the past two weeks, and I absolutely love it, so do all the friends I’ve shared it with, so THANK YOU for introducing this soup to my life.
    How I’ve messed with the recipe:
    – I had nori on hand, so I added three sheets, cut into small pieces.
    – Both times I’ve run short on broth, so I will be increasing the vegetable broth to 5 or 6 cups in the future, and possibly increasing the amount of miso paste to suit. My ratio of broth to things-in-the-broth is too low for a couple reasons:
    1. I use 400g of firm tofu (about 14 oz), because that’s the size the packages of tofu that I buy come in. And I don’t want to find an alternative use for 2 oz of tofu, so in it goes.
    2. I love mushrooms, so I tend to add extras of that too.
    -The selection of fresh herbs available in stores right now (Canada) is sad, so I’ve only used scallions as toppings (and grated carrots, of course). But I look forward to making this again with cilantro!

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