Miso Soup with Soba Noodles

From Jeanette's Healthy Living

Feel free to use whatever soba noodles, miso and mushrooms you have on hand.

2 bunches green tea soba noodles

3 cups dashi

3 tablespoons azuki bean miso 

4 shitake mushrooms

2 large handfuls of fresh spinach

Cook green tea soba noodles until just done, about 6-7 minutes (read the label).  Drain and set aside.

Meanwhile, heat dashi in a medium saucepan.  Stir in miso and cook 1 minute.  Add mushrooms and cook 1 minute. Add spinach and stir until just wilted.

To serve, place some noodles in a bowl.  Top with mushrooms and spinach.  Ladle soup on top.

For a slight variation, try using mung bean noodles instead of soba noodles, and baby bok choy in place of the spinach.

Mung Bean Noodles are also called cellophane, bean thread or glass noodles. To prepare Mung Bean Noodles, simply soak the mung bean noodles in hot water for about 20 minutes. 

Add noodles to the broth along with the mushrooms and cook a few minutes until just tender. Do not overcook, or they will become too soft.