In these last few dwindling weeks of winter, Andrew and I have found ourselves evermore drawn to the cozy; nestling ourselves into rich layers of sweaters and blankets – the heat turned up high (in leu of what ought to be a roaring fire.. city life), our home taking on that primal and reassuring warmth of hibernation. Perfectly content in this alternate universe, sweetened dreams of springtime sunshine lingering innumerable moons away, it’s a beautifully simple realm. One of early sunsets, late mornings, endless mugs of coffee, and of course, deep bowls of revitalizing soups.
A healthful dose of winter staving umami, my Green Vegetable and Walnut Miso Soup has quickly been a household staple. Made with a very simple, mineral rich, and immune boosting wakame and kombu seaweed broth, dutifully spiked with undertones of ginger and a deeply savory walnut and white miso paste, we take our bowls to the next level with mountainous piles of buckwheat soba noodles, broccoli and snap peas, and a heaping handful of Earthbound Farm’s tender baby kale leaves. Available in 100% post-consumer recycled PET plastic vessels, Earthbound Farm’s greens are USDA Organic, GMO and synthetic chemical free; a welcomed peace knowing our soup is free of chemical herbicides, fumigants and synthetic fertilizers. Andrew prefers his bowl piping hot, doused in Sriracha, then sprinkled with fresh scallions and lightly toasted walnuts for extra crunch.
Green Vegetable and Walnut Miso Soup with Soba Noodles [serves 6]
recipe inspired by: Anna Jones, A Modern Way to Eat
¾ cup raw walnuts
4 cups low sodium vegetable broth
6 cups filtered water
¼ cup scallions, trimmed and sliced into thin rounds
¼ cup dried wakame seaweed, roughly chopped
1 inch knob fresh ginger, peeled and chopped into matchsticks
2 inch square dried kombu seaweed
4 cups broccoli, fresh or frozen, cut into bite sized florets
3 cups shiitake mushrooms, fresh or frozen, sliced thin
2 cups baby kale
½ cup snow peas
2 tablespoons white miso paste
1 tablespoon raw honey or pure maple syrup
1 tablespoon tamari
splash of white wine vinegar
12 ounces dried buckwheat soba noodles, cooked
Preheat oven to 425 degrees F, rack in the middle. Line a baking sheet with parchment and toast walnuts for 5 minutes, or until fragrant and just golden. Set aside and allow to cool.
Meanwhile, in a large dutch oven or heavy pot, bring vegetable broth, water, scallions, wakame, ginger, and kombu to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Discard kombu and remove pot from heat.
Stir in broccoli, mushrooms, kale, and snow peas. Set soup aside.
Meanwhile, in a high speed blender or food processor fitted with an S-blade pulse toasted walnuts until they resemble a coast bread crumb. Add miso, honey, tamari, and vinegar and continue to pulse until well combined.
To serve: Place about 1 cup cooked soba noodles on the bottom of a large bowl. Top with about 2 cups soup and 1 tablespoon walnut miso mixture. Garnish with extra walnuts and scallions if desired. Stir everything together, serve and enjoy!
Nutritional Information [per serving]
380 Calories, 11g Fat, 61g Carbohydrates, 7.5g Fiber, 11g Sugar, 13.5g Protein
Thank you Earthbound Farm Organic for sponsoring this post and thank you for reading!