This post may contain affiliate links and I earn a small commission from qualifying purchases. For more information please read my disclosure policy.
Check out this easy warming miso soba noodle soup recipe and you’ll probably find you have some hidden Japanese DNA you didn’t knew about till now 🙂
The comfort you feel when enjoying a bowl of miso soup with soba noodles is undoubtful at least for me and my family. This satisfying noodle soup warms you from the inside, especially when it’s cold outside!
Speaking of winter… I took a step ahead with this comforting soup recipe! It is a relatively simple and quick soup to make, which has the huge (mostly) advantage of being consumed very hot! So it warms the stomach and the heart really nicely! I love this type of soups, especially on lazy evenings when the desire to cook is absent and there is a need for some comforting food.
It only takes about ten minutes to be prepared and envelops you with its warmth instantly… or even makes you escape your reality a little, giving your senses a spiritual travel to some ancient exotic Japanese places and as soon as you feel the aromas coming from the soup…
So, I offer you a relatively simple version first. My miso soup is not entirely homemade because(I used bouillon cubes) and: 1. – as I said it was a recipe for lazy people (like me) who want easy, fast, comforting and warming food, 2. – I really like the soup bouillon of the brand I often use, it’s very convenient (and very fast).
I was stocked already with few fresh organic vegetables, which means quality and natural pesticide free origin (something very important for me), which have full natural taste and always come from my favorite local grocery store! With good products it’s easier to make a good meal, right… for the egg you can make a poached egg, a soft-boiled egg or even a hard-boiled egg. Again, simplicity is a must: an easy poached egg on the dish and I’m ready to go.
Japanese Miso soba noodle Soup Recipe
Easy Miso soup with soba noodles, celery stalks and poached egg, a comforting and invigorating soup recipe you can easily make at home.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Type of dish: soup
Servings: 4 persons
- 200 g soba noodles
- 4 sachets of miso soup broth
- 4 beautiful handfuls of young shoots of kale or failing, spinach
- 4 small carrots
- 2 stalks of celery and/or kale sprouts (Kalette)
- 4 tablespoons salted soy sauce
- 4 tbsp ginger powder
- 1 L water
- 4 eggs
- Bring the water to a boil in a saucepan.Wash the celery stalks. Wash, dry and cut the carrot and the celery stalks into thin strips.
- When the water boils, add the vegetables. Cook for 2 minutes.
- Add ginger and the soba noodles. Continue cooking for 4 minutes. Stir gently.
- Meanwhile, heat a frying pan and cook the eggs on low heat.
- After 4 minutes, add the miso soup sachets and the soy sauce. Mix gently. Continue cooking for another 1 minute.
- In a large bowl, put the celery stalks. Divide the soba noodles evenly into the bowls.
- Fill the bowls with broth and add the egg.
Soba noodles cook extremely fast! Be careful not to leave them for too long under otherwise you will have something like mashed potatoes in the end! To vary the pleasures, you can also use rice noodles :-).
Another slightly different version for Miso soup with soba noodles is:
Miso with Soba Noodles and Tamagoyaki Omelette Recipe
Normally for this variation of the recipe it’s necessary to prepare a dashi (Japanese basic soup/broth) consisting of water, kombu and smoked or dried bonito. The first dashi is lighter than the second dashi. It is also found in specialty asian shoos. But, when I made this recipe I had no dashi available at home and having difficulty finding kombu and bonito in the nearby organic store, I preferred to just skip it and use Tamagoyaki instead.
Tamagoyaki is better known as a traditional Japanese rolled omelette or rolled eggs/egg roll. It is very easy to make once you get used to properly “roll” the omelette as it is cooked. See a short video on how to roll tamagoyaki below:
Miso is a type of fermented soy paste. There are several types: the darker it is, the more dense and salty it is, rice miso, barley miso, from one brand to another, the texture and taste differ. Personally, my favorite is unpasteurized rice miso.
Ingredients for 4 people:
For the miso soup:
- 1.5 liter of water
- 2 young leeks
- 1 teaspoon ground ginger powder
- 1 tablespoon tamari (soy sauce)
- 400g silky tofu
- 4 tablespoons of miso
- A touch of chili puree
- 200g soba noodles
For the tamagoyaki:
- 8 eggs
- 4 tablespoons of broth
- 2 teaspoons of cane sugar
- 2 teaspoons of shoyu (soy sauce)
- Grilled sesame oil for cooking
Initially, heat salted water in a small pot. As soon as the water boils, add the noodles and cook for 5 minutes (more or less as indicated on the package). Once cooked, drain and rinse with cold water and set aside.
Finely chop the leeks and wash them. Pour water into a large saucepan. Add leeks, chili puree, ginger and soy sauce.
Cook on high heat until the leeks are cooked. Add the tofu and cook over very low heat.
Beat the eggs into an omelet, add a little broth from the miso soup, sugar, soy sauce and heat on a frying pan. Pour a drizzle of sesame oil, and some part of the eggs mixture, so as to cover the bottom of the frying pan (the layers should be thin enough).
When the omelette is almost cooked, roll it on itself, leaving the roll on the edge of the frying pan. Again pour a little eggs, lifting the roll, so that the mixture goes under it. Fold the roll back on itself and repeat the operation, keep oiling if necessary, until the mixture runs out.
Mix the miso in a little broth and mix with the rest of the soup, return the noodles to heat in the broth for 1 minute. Divide into 4 deep plates. Cut the Tamagoyaki rolled omelette into slices and distribute them on plates. Enjoy while hot immediately.
Notes: You can replace the silky tofu with firm tofu. Instead (or in addition) of leeks you can use new onions or Chinese cabbage, add shiitakes or even Paris mushrooms. Sesame oil can be replaced with vegetable oil. Dose the chili puree to your liking. And finally, you can use wheat or rice noodles instead of soba noodles too.
Let me know if you tried this Miso Soba Noodle Soup recipe or if you have any questions in the comments below.