Veggie Miso & Coconut Soup with Soba Noodles

So this has been a big week for me.  On Monday I recorded a DVD as a pre-screening application for a Doctor of Musical Arts (DMA) degree… and as soon as it’s out of post-production I’ll get some clips up here for you.

But, because I was recording this DVD, I was so worried about getting sick — when I get sick I usually get a sore throat/ear/sinus/bronchitis combo, which prevents me from singing properly.

Sunday night I was feeling the sickest of all, and I thought to myself: “Lindsay, you have no time to get sick.  Eat some veggies.  Rebalance and you will be ok.”  So I made this soup.  I picked up the recipe from a macrobiotic “Vegetarian in Balance” cooking class with my food-hero Meghan Telpner.

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She combines miso paste and coconut milk with a whole bunch of veggies to make a nourishing and satisfying soup.  We had it as our entire meal on Sunday, and it was so healthifying.  My DVD recording went really well on Monday night, and I can’t wait to hear and see the results myself.  As far as this divine healing soup goes: I heartily recommend whipping up a delicious, warming batch for yourself!

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I ended up with a small bowl of leftovers, and they were really good reheated the next day.  I was worried about the noodles going a little soft, but they were still good.  So feel free to make enough for leftovers-on-purpose (my favourite way to eat).  Enjoy in good health!

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Veggie Miso & Coconut Soup with Soba Noodles

Adapted from a recipe from Meghan Telpner’s amazing “Vegetarian in Balance” Cooking Class

  • 6 c. water
  • 2″ nub fresh ginger, peeled and finely sliced
  • 4 carrots, diced
  • 1 parsnip, diced
  • 2 celery stalks, chopped
  • 1/2 red onion, diced
  • 1/4 c. dulse seaweed
  • 1 zucchini, diced
  • 1 bundle soba noodles (about 100g), optional – use 100% buckwheat noodles if you are going gluten-free
  • 1/3 c. miso paste
  • 1-2 Tbsp. tamari, to taste
  • 1 c. coconut milk

In a large pot, combine water, ginger, carrots, parsnip, celery, and onion.  Bring to a boil, then reduce to a simmer and keep it bubbling for about 20 minutes to create a lovely veggie stock.

Add your soba noodles, zucchini, and seaweed, and cook for 8 minutes more.

In a measuring cup or bowl, whisk together the miso paste with the tamari, coconut milk, and a ladle-full of the stock.  Whisk until smooth.  Then add to the soup and serve hot!

Enjoy in health and happiness!

Tags: , , , , , , , , , , , , ,

Categories: Gluten-Free, Soup, Vegan, Vegetarian

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4 Comments on “Veggie Miso & Coconut Soup with Soba Noodles”

  1. December 3, 2010 at 9:37 am #

    Looks like a delicious recipe. Nothing beats a warm bowl of soup for this time of year. What type of miso paste did you use for the recipe – light or dark?

    • December 3, 2010 at 11:18 am #

      I use red miso paste. Yumm. Either would work well here, depending on your preference.

  2. Lilly
    March 17, 2011 at 7:07 pm #

    Hi there, the soup turned out great, just wondering, how do you reheat without destroying the enzymes in the miso?

Trackbacks/Pingbacks

  1. Thai Red Curry Noodle Soup | The Kitchen Operas - October 1, 2012

    […] soup. Our usual cold remedy of choice is either a big bowl of Tom Yum with Brown Rice Vermicelli or Miso & Coconut Soup with Soba Noodles. However, we had a craving around these parts for Thai red curry. We thought about our favourite […]

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