St. Patrick’s Day is as good a time as any to eat your greens. So why not try your luck with this Soba Noodle Soup recipe. It has more greens — baby bok choy, snow peas, edamame, broccoli florets — than you can shake a shillelagh at, and it’s packed with nutrient-rich ingredients. Best of all, it’s ready in less than 30 minutes. So let your best bowl do the wearing of the green: ladle in some Soba NoodleSoup and enjoy delicious nourishment. Cheers!
Looking for more weeknight-friendly meals? Take a peek at these recipes!
1 tbsp toasted sesame oil (plus more for drizzling)
1-quart low-sodium vegetable stock or broth (4 cups/32 fl. oz)
1/2 quart water (2 cups/16 fl. oz)
3 tbsp organic mellow white miso paste
2 tbsp low-sodium tamari
1 bundle of soba noodles (approximately 3 oz.; gluten-free if desired)
2 oz. snow peas
1 cup broccolini or broccoli florets
1 cup frozen edamame
1 bunch baby bok choy
2 scallions, thinly sliced
Add the shallot, garlic, and ginger to a food processor. Whirl away until the mixture becomes finely minced and almost paste-like.
Warm the toasted sesame oil in a medium-large stock pot and cook the garlic-shallot-ginger mixture for 1-2 minutes, stirring frequently.
Add the vegetable stock, water, miso paste and low-sodium tamari. Bring the stock to a gentle boil, then reduce the heat and simmer for about 10 minutes, or until the miso paste fully dissolves.
Add in the soba noodles and cook for 4 minutes (or until soba noodles are fully cooked according to package directions); during the last 2 minutes of cooking, add in the snow peas, broccolini/broccoli florets, frozen edamame and baby bok choy. Stir ever so often.
Ladle the soba noodle soup into bowls and top with scallions and drizzle or two of toasted sesame oil as desired. Enjoy!