Let me just start out by saying that this is one of the most photogenic meals I have yet to photograph. Not like I’m all that experienced but I mean I just couldn’t get over how beautiful this looks. Okay, for the real story now. I got back from a bachelorette party weekend on Sunday with probably the worst hangover in my (almost) 25 year existence. I have never experienced one that lasted more than 24 hours. I am also all bruised up, sunburned, and have a cold sore in my nose. TMI? sorry. But I do and it hurts and my nose is stuffy and that makes it worse. When I had to go home at lunch for a powernap before going back to work I knew I needed some healing food for dinner.
The first thing that came to mind is miso. I have talked about miso before because is one of those ingredients that few people use and I can’t get enough of. It is really good for you too. The particular benefits I wanted to take advantage of are: it is full of probioics that help aid digestion (and soothe sensative tummies), it strengthens the immune system, is high in antioxidants, and is a great source of vitamins- especially B vitamins. And what better way to get your miso than in a soup. Soup is the ultimate sick food. Mushrooms are also known to strengthen the immune system so I used 4 kinds: oyster, cremini, shitake, and enoki. I also wanted some green in there so I used bok choy but any sturdy green would work (kale, chard, even cabbage would be good).
I really wanted a soup that was hearty and filling- not just broth- and I also wanted it to be big on flavor. The best way to bring out the flavor in veggies (in my humble opinion) is roasting. I drizzled with sesame oil, tamari, and gochujang (a korean condiment made of fermented chili, sriracha would work just fine).
I have an asian market, 99 Ranch Market that has just about every exotic ingredient and vegetable that you could never find in your regular grocery store (ie gochujang, oyster mushrooms, enoki mushrooms, 20 varieties of miso, soba noodles, etc.) I am sure you could substitute several ingredients in this soup and it would still be heavenly. (add a poached egg on top?)
Serves 4, prep time: 20 minutes, cook time: 20 minutes, total time: 40 minutes
- 5 heads of baby bok choy, quartered
- 1/2 oz of dried shitake mushrooms
- 6-8 oyster mushrooms, sliced
- 1/2 cup cremini mushrooms, sliced
- 1/2 package of enoki mushrooms, bottoms removed and separated
- 1 sheet of dried seaweed paper
- 2 cloves of garlic, minced
- 2 servings of (preferably fresh) buckwheat soba noodles (about 8 ounces)
- 4 cups water
- 4 TBS of mild yellow or white miso
- 1 TBS minced ginger
- 2 stalks of green onion
- 1 package of extra firm tofu, drained and cubed
- 1 TBS of sesame oil
- 1 TBS Gochujang or other chili paste
- 1 TBS tamari or soy sauce
- Pre-heat oven to 400F
- Drain your tofu by removing from package, placing between two folded sheets of paper towel, and placing a weight on top (I use my cast iron). Let it sit for about 10-15 minutes, then cut into cubes
- place the dried shitakes in a bowl of warm water to reconstitute while the tofu drains.
- Toss the sliced creminis, oyster mushrooms, garlic, tofu and bok choy with the gochujang, sesame oil, and tamari, spread on a baking sheet and place in the oven for about 10 minutes, flipping/stirring once at 5 minutes.
- While the veggies are roasting bring a pot of water to boil, cook soba noodles for 3-4 minutes or according to package instructions if using dried noodles. Drain and rinse in cold water, set aside.
- Return the pot to heat and add the water, ginger, shitakes, and the white part of the green onions. Shred the seaweed paper into the pot and add miso. Gently warm the soup being careful not to cook the miso too much.
- Add in all the roasted veggies. Place a serving of soba in a bowl with the enoki mushrooms (I prefer not to cook them, just heat them with the warmth of the broth), pour soup over the noodles. Top with green onion, sesame seeds, a few drops of chili oil and a squeeze of lemon.