10 Minute Miso Soup with Soba Noodles

Adapted from 101 Cookbooks

Prep time: 5 min - Cook time: 5 min

Ingredients

3 ounces dried soba noodles
2 - 4 tablespoons miso paste (to taste)
2 - 3 ounces firm tofu (2 handfuls), chopped into 1/3-inch cubes
2 green onions, tops removed thinly sliced

Optional:
a handful of watercress or spinach, well washed and stems trimmed

a small handful of cilantro
a pinch of red pepper flakes

Directions

Cook the soba noodles in salted water, drain, and run cold water over the noodles to stop them from cooking. Shake off any excess water and set aside.

In a medium sauce pan bring 4 cups of water to a boil. Reduce the heat to a gentle simmer and remove from heat. 

In a small bowl, whisk the miso paste with small amounts of boiling water from your pot, adding more as you go so it thins out slowly and avoids clumping.

Stir the mixture back into the pot. Taste, and then add more (the same way) a bit at a time until it is to your liking. Also, some miso pastes are less-salty than others, so you may need to add a bit of salt here. 

Add the tofu, remove from the heat, and let it sit for just a minute or so.

Split the noodles between two (or three) bowls, and pour the miso broth and tofu over them. 

Add your preferred toppings, watercress, green onions, cilantro, or red pepper flakes, and enjoy.

Serves 2 - 3.