Ginger miso soup with greens and soba noodles

By Mary Berg
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  • 200 grams of soba noodles
  • 3 teaspoons of toasted sesame oil, divided
  • 4 cups of dashi* or low sodium broth, chicken or vegetable
  • 1 tablespoon of finely minced fresh ginger
  • 1 small handful of shiitake mushrooms, sliced
  • 1 large handful of dark leafy greens, such as spinach or kale, chopped
  • 2 green onions, sliced
  • 3 to 4 tablespoons of miso paste
  • 1/2 lime or lemon, juiced
  • 1 sheet of nori, cut into thin strips (optional)
  • 1 cup of cubed tofu, firm or silken (optional)
  • 1-1/2 cups of shredded cooked chicken (optional)


  1. For the soba noodles, bring a pot of salted water to a boil and cook according to the package directions just until al dente. Drain, rinse with cold water, toss with one teaspoon of sesame oil and divide between four soup bowls.
  2. In a medium pot set over medium-low heat, bring the dashi or broth and the ginger to a simmer. Meanwhile, heat one teaspoon of the sesame oil in a small sauté pan over medium-high heat. Add in the mushrooms and cook, stirring occasionally, until golden brown, about two to three minutes. When golden, divide the mushrooms into the soup bowls.
  3. When the broth is simmering, stir in the greens, green onions, and the tofu and/or chicken (if using) and allow the greens to wilt and the protein to heat through for two to three minutes. 
  4. Add a splash of the hot broth to the miso paste and stir together until smooth and slightly runny. Remove the soup from the heat and stir in the miso paste mixture and lime or lemon juice.
  5. Ladle the hot ginger miso soup over the soba noodles and mushrooms, and drizzle each bowl with a little of the remaining sesame oil and a scattering of nori, if using.

*To make a more traditional miso soup base, make your own dashi using water and dashi granules or kombu (dried kelp) and bonito flakes. ​

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