Miso Soup with Soba Noodles, Nettles, and Daikon Radish

One of the many paths I’ve traveled is that of the vegan/macrobiotic herbalist, apparently for long enough that this soup is one of my comfort foods. Basically, all you have to do to make it is boil some water, add some soba or other noodles of your choice, along with whatever greens, veggies, and seasonings that you like. Once all is cooked, put a few teaspoons or more of your favorite type of miso paste in a soup bowl, add some of the hot broth to dissolve, and then ladle in a cup or two of the soup.  So easy!

Here is how I made it this time:

8 cups water
1 cup or more chopped daikon radish
3/4 cup or so chopped carrot
3/4 cup chopped zucchini
A handful or two of greens, chopped as needed (I used stinging nettles, parsley, and lambsquarters)
3 oz (when dry) soba noodles
1/2 cup cooked aduki beans*
1 cup chopped tofu
2 tsp miso

*The aduki beans were an after thought – I remembered I has some left over in the fridge. The zucchini was, too, now that I think of it. I had a 3 inch piece in the fridge that needed using.

To make: Bring water to a boil. Add everything except the miso and cook at least until the noodles are done, which would be about 6 minutes, and cook longer if desired.

To serve: dissolve the miso in a bowl in some hot broth, then add soup and season to taste or enjoy as is.

Suggestions: fresh garlic, tamari, rice vinegar, or even just some salt would be good, or really, anything that you like!. It’s a perfect venue for leftovers and experimental seasoning.