Miso is a fermented soya bean paste originally from Japan. Miso paste also comes in other varieties such as rice, barley and wheat miso paste. You can use any type of miso paste you choose. I like lighter miso in the warmer months and darker ones in the colder weather.
Miso is high in zinc - one of the most all around important minerals in the body for the immune system. Miso is also a very good source of manganese, phosphorus, and copper. As well miso is a good source of both protein and dietary fiber.
Serves: 2 - 3
85 g dried 100% buckwheat soba noodles
2 - 4 tablespoons miso paste (to taste)
60 - 85g firm organic tofu (2 handfuls), chopped into 1/3-inch cubes
a handful of greens: arugula (rocket), swiss chard (mangold) or spinach, well washed and stems trimmed
2 medium carrots, peeled and sliced into 1/4-inch rounds
2 green onions, tops removed thinly sliced
a small handful of cilantro
a pinch of red pepper flakes (optional)
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. Add sliced carrots. 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.
Add tofu, remove from the heat, and let it sit for about a minute.
Divide the noodles between two (or three) bowls, and pour the miso broth and tofu over them.
Add some watercress, green onions, cilantro, and red pepper flakes to each bowl and enjoy.