- 3 garlic cloves, peeled and smashed
- 1 large shallot, peeled and diced (about 2 oz.)
- 1-inch piece of ginger, peeled and diced
- 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!