Soba Soup
Ingredients
- 1 piece Kombu seaweed
- 1 small piece Wakame
- 1 inch ginger root
- 1 onion
- 1 carrot
- 1/4 - 1/2 lbs soba noodles (buckwheat)
- 1/4 cup mugi miso
- 3 cups water
- sauteed mushrooms or Fried tofu for garnish
Instructions
- Wash the kombu and wakame and place them in a pot with the water.
- Peel and grate the ginger. Add the ginger to the pot. Bring to a boil and boil gently for 10 – 20 minutes. Strain, saving Kombu and Wakame.
- Rinse off the seaweed and chop it into 1 inch cubes and return to the pot of water.
- Chop the onion and slice the carrot. Sauté the onion till transparent. Add onion to the stock along with the carrot. Lightly boil for 5 minutes
- Add the soba noodles to the pot. Bring everything to a boil and add 1 cup of cold water.
- Repeat this process 3 times –adding a total of 3 cups of water.
- Boil lightly for 5 more minutes, Remove from heat.
- Add the mugi miso to taste (do not cook the miso as it will kill the live enzymes). Let everything sit with lid on for 5 minutes.
- Serve the soba soup in bowls. Sprinkle “Fried Tofu” or sauteed mushrooms on top.
Notes
These are the healthy ingredients I used for this soup: Kombu, Wakame seaweed, ginger, onion, carrot, buckwheat noodles, mugi miso, water.
You can garnish the soup with Fried Tofu if you choose.
To learn all the benefits of seaweed click here: Seaweed Benefits
If you want to be eating gluten-free, make sure the soba is wheat-free as many varieties out there add lots of wheat flour when the noodles are being made.
Here is a link to 100% buckwheat soba made in Japan Buckwheat Soba.
Here is a link to 100% buckwheat soba made in Japan Buckwheat Soba.
