Wednesday, May 7, 2014
Miso Soup with Spring Vegetables & Soba Noodles
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.
this guy and playing with this guy) and asparagus is fresh. Score.
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 bunch asparagus
1 cup green peas (fresh or frozen)
2 tablespoons extra virgin olive oil
salt and pepper
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.