The easy 30-minute soup that will cure your winter sniffles! Loaded with umami flavors and just enough spice!
Ingredients
1tablespoonolive oil
½yellow onion, diced
1clovegarlic, minced
1-2red Fresno peppers, diced
2-3tablespoonsmiso paste
1cupwater
4cupsvegetable stock
1cupshiitake mushrooms
12ouncesfirm tofu, cubed
Dash of soy sauce
6-8ouncessoba noodles
Grated carrot, for serving
Cilantro, for serving
Scallions, for serving
Sesame oil, garnish
Chili oil, garnish
Instructions
Dice onions and Fresno pepper and mince garlic. Rinse and roughly chop the mushrooms. Whisk together water with miso paste.
In a medium pot add oil over medium heat. Add onions, peppers, and garlic. Cook for 3-4 minutes until onions soften. Add mushrooms and cook for a few more minutes.
Add in miso paste and water and bring to a simmer. Add cubed tofu and turn heat down to low. Season with soy sauce.
Cook soba noodles according to package. Once cooked, drain and rinse with cold water. Toss with 1 teaspoon sesame oil.
Serve soup in big bowls ladled over soba noodles and garnished with slivered carrot, scallion, cilantro, chili oil, and sesame oil.