There is nothing quite so comforting as a bowl of soup on a cold winters day. And, at the moment at least, my soup of choice is a big hearty bowl of this Soba Miso Soup with Chickpea Tofu.
Not only is this Miso Soup wonderfully comforting, and ready to eat in under 10 minutes, it is so simple to throw together that even with the fogginess of a head cold clouding my thinking I was able to assemble a bowl of Soba Miso Soup to slurp on as I snuggled under a blanket with a marathon of [amazon_link id=”B00F1BFRA6″ target=”_blank” ]Downton Abbey.[/amazon_link]
In most miso soups you’ll find tofu, and normally I would leave the tofu out of my miso soup as I’m not a tofu lover, but after discovering the wondrous Burmese Chickpea Tofu I’ve adding it to everything and it has been a delicious, filling and welcome addition. The chickpea tofu stands up well to the broth, without disintegrating, adding yet another contrast in texture in the soup. There’s the crunch of the snow peas and spring onions, the pillowy softness of the tofu and the slight chewiness of the soba and the mushrooms.
Soba Miso Soup with Chickpea Tofu
- 1 tbs miso paste or to taste
- 500 ml water
- 1/4 - 1/2 tsp freshly grated ginger
- 1 mushroom thinly sliced
- 55 g dried soba noodles 2 oz
- 6 snow peas thinly sliced on the diagonal
- 1 spring onion thinly sliced
- 1/4 cup cubed chickpea tofu
- TO SERVE:
- a small handful of cilantro
- a pinch of red pepper flakes
- a dash of soy sauce
- Place 1/4 cup of water to a small saucepan and add the miso paste and whisk until combined. Slowly whisk in the remaining water and bring to a boil along with the mushroom slices and ginger. Add the soba noodles and cook for 4 minutes, or according to packet directions.
- Pour into a bowl to serve and top with the chickpea tofu, snow peas and spring onion along with any other accompaniments you choose.