Detoxifying Miso Soup
Need an easy weeknight meal that is sure to please? Here you go. My kids told me this one was “better than the sushi restaurant we went to.” Mom score!
Fermented Foods
Why is miso good for us? Not only does it pack a deep salty umami flavor, it’s fermented, meaning that it’s undergoing an aging process that makes it super supportive to our microbiome due to its naturally-healthy bacteria.
Think of using miso the next time you need to deepen the flavor of a dish with a little something salty. It’s truly magical stuff!
100% Buckwheat Noodles
Why be so specific about 100% buckwheat noodles? Lots of packaged food companies make buckwheat (or soba) noodles, but not all noodles are created equal. Many food companies add wheat or other highly-processed flours to their noodles to improve elasticity and resilience under heat.
Pure buckwheat noodles are definitely healthier, but you’ll notice they break apart relatively easily and have a denser texture. Don’t fear, my friends. That’s what you want to taste and see. It’s just not as picture perfect!
Enjoy!
Prep time 10 minutes + tofu pressing time
Cook time 15 minutes
Serves 6
Ingredients
1 (14-ounce) package organic extra-firm tofu, pressed + diced into ½-inch cubes
6 pasture-raised eggs (optional)
2 tablespoons extra-virgin olive oil
1 bunch scallions, chopped, greens + white separated
4 carrots, small dice
4 stalks celery, small dice
1 cup sliced shiitake mushrooms
⅓ cup white miso*
8 cups water, divided
4 ounces 100% buckwheat noodles
Directions
Press the water from the tofu using a tofu press or by wrapping the tofu with paper towels and pressing with a heavy pot or book.
Place eggs in a medium saucepan with water 1 inch above the eggs and bring to a boil over high heat. Once the water comes to a boil, cover the pan with a lid and remove from heat. Do not lift the lid. Set a timer for 6 minutes if you want a more jammy egg, and up to 12 minutes if you want a true hard-boiled egg. When done, remove the eggs from the hot water and place in cool water. (I simply dump the hot water and refill the pan with cold water and ice cubes.) When cool, peel the eggs and dice into quarters or halves.
Heat a soup pot over medium heat. Add the oil and heat for a moment, then add the white scallions, carrots, and celery and saute for a few minutes until slightly softened. Then add the mushrooms and saute a few minutes more.
Meanwhile, mix the ⅓ cup miso with 1 cup hot water until dissolved. Cover the vegetables with 7 cups water + the cup of miso water and bring to a boil. Then add the tofu and buckwheat noodles and cook until al dente. Top each serving with green scallions and the equivalent of 1 egg.
*White miso is the most mild miso available. If you use yellow or red miso, be prepared to use less as the flavor will be richer but could be overpowering.
