Ginger Miso Soup
1/2 white or yellow onion, chopped
2 cloves garlic, chopped
1 inch chunk of ginger, chopped finely
4-5 cups of vegetable stock
1 Tablespoon miso (I used yellow)
1 Tablespoon nama shoyu
1 bundle of soba noodles (my soba noodle package had 3 wrapped bundles)
chopped cilantro for garnish
1/2 lb shrimp (optional)
Heat a pat of butter* in large soup pot over medium heat. Add onion and cook until beginning to soften, around 5 minutes. Add garlic and ginger and cook, stirring often, for about 1 minute. Add the veggie stock and let it simmer for a few minutes. Turn the heat to high and add the soba noodles when the stock is boiling. Cook according to package directions–add shrimp (if using) about halfway through the noodles cooking. Reduce the heat to medium–remove a ladle full of broth to a smaller bowl, and stir in the miso and nama shoyu. Return to the pot and stir to incorporate–taste for seasoning and adjust as needed. Top with cilantro and enjoy!
*A note about butter: I’ve been cooking almost exclusively with butter recently, using olive oil mainly for cold dressings or a finishing drizzle over cooked food. Ideally, olive oil should not be heated over 325 degrees to preserve its health benefits.