miso soba noodle soup with bok choy + avocado

I’ve been really into soba noodles lately. They cook so quickly and can make a dinner in no time. Sometimes I sautee them with greens and vegetables as a stir fry, but my favorite way to eat them is in a savory miso broth. This soup is fun to make because anything goes. I used bok choy as my green but spinach or watercress would work nicely too.

a slurp-fest waiting to happen

I included arame seaweed as an optional ingredient here. Arame is a mild flavored seaweed that requires little soaking time. I’ve started experimenting with sea vegetables because I learned that they’re a highly concentrated source of vitamins and minerals. If you’re interested in adding seaweed to your diet, a 2-ounce bag goes a long way. You can add a pinch to soups and salads for an extra boost of nutrients, but be sure to soak them first. To learn more about sea vegetables, click here.

I added avocado on top as a cool, creamy garnish. Although I doubt that this is in anyway traditional, it is absolutely delicious, so like I said, anything goes.

miso soba noodle soup

with bok choy + avocado

(serves 4)

2 generous pinches arame seaweed (optional)

8 ounces dry soba noodles (buckwheat noodles)*

5 cups water

1/4 cup white miso paste (or whichever you have available)

2 tablespoons soy sauce

3 heads bok choy, leaves separated

2 cups thinly sliced mushrooms

1 avocado, peeled, pitted and sliced

4 scallions, thinly sliced

Crushed red pepper

In small cup, place seaweed. Add just enough cold water to cover; set aside and allow to soak. In the meantime, cook noodles in boiling water until cooked but not mushy, about 4-5 minutes. Rinse with cold water and drain; set aside. In saucepan, bring water to a boil. In small cup, whisk together miso and some of the hot water until smooth. Add miso mixture to boiling water in saucepan. Drain seaweed; add to saucepan. Taste broth to adjust seasoning. The saltiness of your broth will depend on the type of miso you use. Add soy sauce to taste or about 2 tablespoons if using white miso; stir and reduce to a simmer. To miso broth, add bok choy and mushrooms. Simmer until vegetables are tender, about 3 minutes. Add cooked noodles. Ladle into bowls; garnish with avocado, scallions and red pepper.

*Soba noodles can be found in the Asian section of grocery stores or health food stores. They are made from buckwheat but can contain wheat flour, so be sure to check ingredients if gluten-free. They’re packed in 3-4 ounce bundles; use 1 bundle if you prefer a brothy soup.


10 thoughts on “miso soba noodle soup with bok choy + avocado

    • Thanks! Try it soon, it really is a breeze to make and the avocado adds such a special touch. Mexican avocados are in full swing. Just buy them green and let them ripen at room temp. Can you tell I work for them 🙂

  1. Love your new blog. All of the recipes are so original and I like your emphasis on whole grains, fruits and nuts. I feel healthy just looking at the photographs

  2. I love everything about soba noodles – flavor, quick cooking time, texture, health factor. Great recipe! I’ve never tried pairing avocado and look forward to doing so. Thanks for the inspiration!

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