White Miso Soup
This is a light and fragrant bowl of goodness, rich in nutrients and immunity builders. We make this pot of we’re under the weather or simply having a quiet afternoon at home. Nourishing to the body and soul, this warm bowl is a staple in our home. Be sure to add the miso as directed in order to preserve the natural enzymes and ensure its utmost benefits.
8 ounces dried soba noodles
For the dashi
6 cups (1.4 L) basic vegetable stock or water
1 (4-inch/10-cm) piece of kombu (dried kelp)
1 (2-inch/5-cm) piece of fresh ginger, peeled and smashed
1 garlic clove, smashed
2 bunches baby bok choy, separated
8 ounces (225 g) black trumpet mushrooms, sliced
12 ounces (340 g) firm silken tofu, cut into 1/2-inch cubes
2 tablespoons white miso
2 Beet-cured Eggs (page 142), halved
Black sesame seeds, for serving
Sesame oil, for serving
Sriracha, for serving
Fill a large pot with water and bring to a boil. Add the noodles and cook for 3 to 4 minutes, or according to the package instructions. Drain and rinse well under cold water. Set aside in a bowl with a bit of cool water to keep the noodles from sticking while you prepare the dashi.
In a large pot, combine the stock, kombu, ginger, and garlic and bring to a simmer over low heat. Add the bok choy, mushrooms, and tofu and simmer just until the mushrooms are tender and the bok choy has wilted, 2 to 3 minutes. Remove the pot from the heat. Spoon one ladle of the hot dashi into a small bowl. Add the miso and whisk until thoroughly incorporated. Add the miso mixture to the pot and stir to combine.
Ladle the dashi and vegetables into serving bowls, add noodles, and garnish with the cured eggs, sesame seeds, sesame oil, and sriracha as desired.