Miso soup

Week one of the detox down, and the worst is over, hooray! And in all honesty, it wasn't too hard this go round and I feel like a million bucks. I have more energy, I feel more alert, and my skin is thanking me x3000. I've had a ginormous sweet tooth my whole life and every time I go on a refined sugar fast I realize how bad sugar can make you feel after so much of it, for so long. I'll be sticking with agave, maple syrup and honey sweetened desserts for awhile and maybe eating something with refined sugar every now and then. Everything in moderation, right??

But enough of that for now.. let's talk miso soup. This was my first time making it at home, and I bought miso over 3 months ago so it's about time. Since the first of the year it's been quite cold here, which is nice since it was 68 on new years eve, and has been perfect soup weather. There are a ton of miso soup recipes out there, but I knew Heidi would have one that suits me best right now. It is mellow, filling and quite good. My often picky husband ate his entire bowl, down to the last drop.


(click on pictures to see full size)

Make this if you're feeling sick, make this if you're snowed in, or just make it because it's absolutely delicious, but please do MAKE IT.

If you don't have buckwheat soba noodles, substitute with a whole wheat linguine or even spaghetti.

P.S. Thanks to joythebaker for featuring me on her new food blog post. You're a sweetheart! And if you're new to this blog, Welcome!! Leave me a comment saying Hi and tell me what kind of recipes/posts you'd like to see in the future.


Miso Soup (Adapted from 101cookbooks)

3 ounces dried soba noodles
2 - 4 tablespoons miso paste (to taste) (I used organic white miso)
2 green onions, tops removed thinly sliced
a small handful of cilantro
a pinch of red pepper flakes

Cook the soba noodles in salted water, drain, 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. Pour a bit of the hot water into a small bowl and whisk in the miso paste - so it thins out a bit (this step is to avoid clumping). Stir this 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 2-3 ounces tofu, if desired) Remove from heat.

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

Feel free to add watercress, spinach, ect. (i left greens out this time) now. Top with green onions, cilantro and red pepper flakes.

Serves 2 - 3