Hearty Miso Soup with Soba noodles

  • 4oz soba noodles
  • 1 carrot - thinly sliced
  • 1 zucchini - halved lengthwise, then sliced
  • 4 cups water, plus more for boiling noodles
  • 1 1/2 tablespoons miso paste
  • 6 cremini mushrooms - thinly sliced
  • 1/2 cup baby spinach
  • 2 scallions - thinly sliced
  • 6oz cooked steak - thinly sliced
  • 1 teaspoon soy sauce

Over high heat bring a large pot of water to boil. Add soba noodles and cook for about 8-10 minutes or until al dente. Drain and set aside while you make the soup.

Add 1 teaspoon oil to a medium pot over medium heat. Add carrots and saute for 3 minutes then add zucchini plus a sprinkle of salt and pepper, saute for an additional 2 minutes and remove from pot and set aside. Add the 4 cups of water and bring to a simmer. Whisk in miso paste, then add sauted carrots and zucchini, mushrooms and spinach. Let simmer until vegetables are cooked through, about 3-5 minutes. 

In a large soup bowl, place cooked noodles then ladle over warm miso/vegetable broth. Top with a few slices of steak and scallions and serve.

Serves 2