Let me tell you why this Miso Soba Noodle Bowl soup is a nutritional powerhouse!
Miso -> miso is a traditional Japanese seasoning made from fermented soybeans and a special koji fermentation (hellooooo probiotics!) Miso is great for aiding digestion, thanks to the enzymes in the fermentation process breaking down the grains and beans into easily digestible amino acids and fatty acids. Furthermore, miso has long been considered a key to a lifetime of good health. It’s even considered effective against cancer, a cleanser for heavy metal toxicity and radiation, food allergies, strokes and even chronic pain.
Kombu -> a natural flavor enhancer, seaweed is also SO good for you, because it’s chock full of important minerals, iodine (essential for thyroid functioning), iron, calcium and vitamins A and C. Kombu reduces blood sugar and hypertension and has anti- blood clotting properties.
Bok Choy -> Bok choy is a member of the cabbage family, and reigns from China. Bok choy is mild in taste and is really high in antioxidants and phytonutrients that are great for detoxing, and is anti-inflammatory. It also has vitamin C (which stays in tact if you minimize the heat it’s exposed to in cooking – so like miso, add it at the end of cooking), vitamin K and vitamin B (and folate), and plenty of great minerals including calcium, potassium and iron.
Watermelon Turnip -> also a Chinese veggie, this root vegetable is sweeter than your traditional turnip or daikon, these beauties serve up lots minerals, vitamins, electrolytes and antioxidants in one little low-calorie punch. They themselves are also a great source of vitamin c – I like eating turnips when I’m fighting a cold.
Soba Noodles -> the buckwheat flour in soba noodles not only makes them naturally gluten-free, but also provides phytonutrients for fighting disease. Buckwheat is also a good source of manganese (helps make collagen!), and while higher on the glycemic index, compared to traditional pasta it is less calories and has protein, more fiber and iron.
This Miso Soba Noodles Bowl is such an easy soup to make! Mince some onion and sauté it. When it’s becoming soft, add the garlic and stir until fragrant before adding in the chopped bok choy.
Don’t overcook your greens! Keep this soup healthy and reserve more nutrients by turning off the heat once they’ve softened.
Here’s the finished Miso Soba Noodle Bowl:
Now, let’s get on with this delicious, healthy soup recipe – you’re going to love it!
Ingredients for Miso Broth:
8 c water
4 tbsp miso, mixed into a little water
2 pieces of kombu (seaweed variety you can purchase in the ethnic section of your grocery store or online)
Ingredients for Soup:
1 tsp toasted sesame oil
2 tsp extra-virgin olive oil
1/2 onion, yellow or red, minced fine
4 cloves of garlic, minced
1 large bunch of bok choy (or 2 small baby bok choy), coursely chopped
1/4 red cabbage, thinly sliced
Soba noodles, cooked according to package
Juice of 1 lime
Handful of chopped cilantro
Toasted black sesame seeds
– optional –
sliced green onion, fried or poached egg
1/2 watermelon turnip, thinly sliced
Directions:
1) Place the miso in a small bowl with a little warm water and mix well.
2) Place the rest of the miso broth ingredients into a stock pot, and bring to a gentle simmer. Cover and simmer for 30 minutes. Meanwhile, cook soba noodles according to package directions. Remove miso broth from heat and allow to sit, covered.
3) Add oils to a sauté pan on low heat. Add minced onion, stir and sauté until turning clear. Add minced garlic and stir until fragrant.
4) Now you’ll add the bok choy and stir just until bright green and remove from heat. Careful not to overcook!
5) Carefully toast your black sesame seeds on medium heat in a heavy small pan, stirring occasionally.
6) To serve, discard kombu from the miso broth, and stir in the miso mixture. Pour the hot broth into individual bowls. Add soba noodles and sautéed ingredients, then the cabbage, turnip, cilantro and any optional ingredients you choose. Add a little lime juice and eat your heart out!
