Green Miso Soup With Soba
We are avid followers of Bon Apetit. There I said it. Its out in the open. The obsession is real. If you are avidly vegan, vegetarian, herbivore, carnivore or simply just a foodie, there is something there for you. We don't judge. They don't judge. So periodically, on the pages of The Forager, we will feature some of our favorite recipes, starting with this little beauty from Laura Murray on the Bon Apetit team:
Nutty, buckwheat-based soba noodles add some heft to the classic miso broth. To make it dinner, just serve with a piece of delicate poached fish. It’s like spa food, but better
1 3x5-inch piece kombu
¾ ounce bonito flakes (about 1½ packed cups)
4 ounces dried soba noodles
1 tablespoon dried wakame
½ cup frozen shelled edamame, thawed
¼ cup white miso
½ cup very finely chopped fresh herbs, such as parsley, cilantro, and/or chives
1 scallion, very thinly sliced
Combine kombu and 4 cups water in a large pot. Let sit until kombu softens, 25–30 minutes. Bring to a simmer over medium heat. Immediately remove from heat once water starts simmering; fish out kombu and discard. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer about 5 minutes. Remove from heat and let steep 15 minutes (this ensures you get the most flavorful broth, or dashi, possible).
Meanwhile, combine wakame and 3 Tbsp. water in a small bowl; let sit until wakame is softened; 10–15 minutes.
Cook soba in a medium pot of boiling salted water, stirring occasionally, until al dente, about 6 minutes. Drain, rinse under cold water to stop them from cooking, and drain again. Divide noodles among bowls.
Strain dashi through a fine-mesh sieve into a medium bowl. Discard solids, wipe out pot, and return dashi to pot. Add edamame and wakame. Bring to a very gentle simmer. Remove from heat. Submerge sieve in liquid, add miso to sieve, and stir to liquefy miso, then press through strainer until miso is dissolved. Stir in herbs.
Ladle soup over soba and top with scallions.