Miso Soba Soup

Nutrition · per serving

Steps

1. 1

   Bring a medium saucepan of water to the boil for the noodles, and in a second saucepan add the 800 ml water for the soup. While the soup water heats, cut the tofu into small cubes, slice the spring onions, and shred the chicken if not already prepared.

   800 ml water150 g firm tofu2, thinly sliced spring onions120 g cooked chicken breast, shredded140 g dried soba noodles
2. 2

   Cook the soba noodles according to the packet, usually 4-5 minutes, until just tender. Stir once early so they do not clump. Drain and rinse briefly under warm water to remove excess starch, then divide between 2 serving bowls.

   140 g dried soba noodles
3. 3

   As the soup water reaches a gentle simmer, add the dried wakame, tofu, and shredded chicken. Simmer for 2 minutes to warm through and rehydrate the wakame; keep the heat gentle so the broth stays clear and the tofu holds its shape.

   800 ml water5 g dried wakame150 g firm tofu120 g cooked chicken breast, shredded
4. 4

   Turn the heat to low. Place the white miso in a small bowl, add a ladleful of the hot broth, and whisk until smooth, then stir it back into the saucepan with the sesame oil. Do not boil after adding miso, or its aroma can become harsh and less delicate.

   45 g white miso5 ml sesame oil
5. 5

   Taste the broth and adjust with a little extra hot water if you want it lighter. Ladle the soup over the soba, then finish with the sliced spring onions and serve immediately while the noodles are springy and the broth is hot.

   800 ml water2, thinly sliced spring onions

Origin & History

Miso-based soups are central to everyday Japanese home cooking, with countless regional and household variations. Soba noodle soups are also deeply rooted in Japanese food culture, especially as quick, nourishing meals. This version combines familiar pantry ingredients in a simple home-style bowl rather than following a single formal regional style.