Miso Soup with Buckwheat Soba Noodles

Miso Soup with Buckwheat Soba Noodles

inspired by Susan at Fat Free Vegan who posted her recipe the day I went to my local Asian Market

serves 6

12 cups water
1/2 Tbsp dulse flakes or wakame or other seaweed
1 1/2 cups matchstick carrots
1 1/2 ounces dried shitake and/or porchini mushrooms
1 medium head napa cabbage, sliced
15 ounces buckwheat soba noodles
8 Tbsp mellow white miso
red pepper flakes
2 scallions, sliced
small bunch watercress
1/2 package firm tofu, drained and cut into small cubes

In a pot, bring water for cooking noodles to a boil. Cook noodles slightly under the package direction time (al dente). Drain noodles and run under cold water. Reserve.

In another large pot, place water, seaweed, carrots and dried mushrooms. Bring to a simmer and cover. Cook for 20 minutes or until mushrooms are tender.

Add shredded napa cabbage to soup and cook for another 5 minutes.

Place miso in a small bowl. Add 1/2 cup of the cooking liquid from the soup. Whisk until lumps disappear. Add mixture to the soup but do not let soup boil.

Taste and add red pepper flakes to taste.

Place individual servings of noodles into a soup bowl. Ladle on soup. Garnish to taste with tofu, scallions, watercress, and/or cilantro.