Soba Noodles with Miso Broth

Soba Noodles with Miso Broth
Photo by Jan Smith


  • 12 ounces buckwheat soba noodles
  • 1 whole garlic head, peeled and crushed
  • ¼ teaspoon crushed red pepper
  • 1 (14-ounce) package extrafirm tofu, drained and diced
  • 8 ounces shiitake mushrooms
  • 1 tablespoon dark sesame oil
  • 3 tablespoons yellow miso (soybean paste)
  • + 6 more ingredients
    • 1 ½ cups shredded napa (Chinese) cabbage
    • 9 cups fat-free, less-sodium chicken broth
    • ½ cup shredded carrots
    • 1 (5-inch) piece peeled fresh ginger, sliced
    • ½ cup finely sliced green onions
    • 2 tablespoons toasted sesame seeds

Remove stems from mushrooms. Reserve stems. Slice mushroom caps into (1/4-inch) julienne strips; set aside.Combine stems, broth, ginger, and garlic in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes. Strain broth through a sieve into a bowl; discard solids. Add miso to broth...

View full recipe at My Recipes


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