25 minutes
A nourishing miso soup with the earthy flavors of shiitake mushrooms, the chewy texture of soba noodles, and the freshness of asparagus.
0.25 inches
Fresh Ginger, minced
tablespoons
Garlic Clove, finely minced
each
White Miso
0 oz
Soba Noodles
0 oz
Asparagus, cut into 2- to 3-inch pieces
0 oz
1. Prepare Kombu Broth
Place 6 cups (1.4L) of cold water in a large pot along with a 5-inch (13cm) piece of kombu. Heat the water gently over a stovetop until it reaches a simmer, approximately 10 minutes, then remove the kombu with a slotted spoon.
2. Create Flavor Base
To the simmering water, add 1½ to 2 tablespoons of minced fresh ginger, 1 large or 2 small cloves of finely minced garlic, and ½ cup (140g) of white miso. Stir to combine and allow the ingredients to infuse into the broth.
3. Cook Soba Noodles
In a separate large pot, cook 8 ounces (225g) of soba noodles in boiling water for 8 minutes until tender yet firm. Drain well.
4. Combine Soba and Vegetables
Add the cooked soba noodles and 1 pound (450g) of asparagus, cut into 2- to 3-inch (5 to 7.5cm) pieces, into the miso broth. Simmer for about 5 minutes until the asparagus is tender.
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