"Miso Soup with Bok Choy, Shiitake Mushrooms & Buckwheat Soba Noodles! Because not every meal can be chia pudding or a smoothie bowl, we're working on some fun new savory recipes! What kinds of dishes would you guys like to see?
P.S. Picked up some great noodle bowl styling tips from Maggie of @omnivorescookbook last week at one of our @thefeedfeed food styling sessions at #sxsw! So appreciative to be able to connect with the incredibly talented bloggers & food photographers in this amazing & supportive community "
Miso Soup With Bok Choy, Shiitake Mushrooms & Buckwheat Soba Noodles
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Ingredients:
5 oz buckwheat soba noodles
3 large leaves of bok choy, thinly sliced
2 scallions, chopped (plus more for garnish)
1/2 cup shiitake mushrooms, thinly sliced
1 cup firm tofu, patted dry and cut into small cubes
1 1/2 cup water
1 1/2 cup mushroom broth
1 tbsp miso
1 clove garlic, thinly sliced
1 inch piece of ginger, peeled and thinly sliced
1 tbsp tamari
For garnish: scallions, radish, gomasio or regular sesame seeds
Instructions:
In a saucepan, cook buckwheat noodles in boiling, salted water according to package directions. Drain and set aside.
In a small bowl, whisk miso into 1/2 cup of water until well combined.
In a saucepan, bring remaining 1 cup of water, mushroom broth, ginger, garlic & tamari to a boil.
Meanwhile, prep veggies and tofu.
Let broth simmer for 15 minutes, and then stir in the miso, followed by the bok choy, scallions, mushrooms & tofu.
Let simmer for additional 5 minutes, remove from heat and serve over noodles. Garnish with gomasio, scallions and radish slices.