Wednesday, May 7, 2014

Miso Soup with Spring Vegetables & Soba Noodles

Seven year ago, before having kids Nick and I lived in Boston and made a pact to play hookey from work on the first spring day that reached 60 degrees. Our apartment was near the esplanade and we spent the day walking around, being outside, sipping our favorite beverages over ice. It was a celebration.

This year, I brought iced coffees over to a friends house and we sat on her porch. Our babies were happily with us - Gray playing with his bare feet outdoors for the first time. We looked at each other and immediately had the same though - WE MADE IT! That long winter of newborns, no sleep, constant nursing, snow, and more snow is over. We actually started to cheer.

Spring is a time to celebrate for many reasons. I wore a t-shirt all day long yesterday (while pushing this guy and playing with this guy) and asparagus is fresh. Score.

Miso Soup with Spring Vegetables & Soba Noodles

1 quart mushroom stock (or your favorite variety)
8-9 ounces soba noodles
1 sheet nori seaweed
2-3 tablespoons brown rice miso paste (or your favorite miso)
1 lime
1 bunch asparagus
1 cup green peas (fresh or frozen)
2 tablespoons extra virgin olive oil
salt and pepper

1. First prep the asparagus by trimming the tough ends and slicing it lengthwise into thin strips.

2. You will cook the soba noodles in the mushroom stock while quickly sauteing the vegetables.  To do this, heat stock in a large pot. Whisk in miso paste and add sliced nori seaweed (kitchen scissors do a good job slicing). Bring stock to a boil and cook soba noodles per package instructions (usually 8 minutes).

3. Meanwhile, heat a skillet over medium-high. Add olive oil. Saute asparagus and peas, sprinkled with salt and pepper, until tender and slightly browned.

4. When noodles are cooked, turn soup pot down to low, add in the juice of 1 lime and taste. Depending on your miso paste you may need more salt and pepper.

5. When ready to eat, ladle noodle soup into large bowl and top with vegetables. Serve with extra lime wedges if you like. 


  1. This looks amazing! Would be perfect topped with a poached egg and sriracha :)

  2. I love that you're celebrating Spring, I can just here the joy! Also love miso soup and especially how you've lightened it up for Spring with noodles and asparagus. Yum!


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