✨MISO SOBA NOODLE SOUP✨ Miso!! The ultimate umami! Add it to ANYTHING and you’ve got a flavor bomb. I created this absolutely addictive miso soba noodle soup with the amazing @marukomeus miso and I’m so excited to share it with you! Warm cozy miso broth, silky smooth soba noodles, crispy pillowy tofu and bright fresh greens. This will be your new favorite comfort dish! Miso EXCITED! Let’s cook!! Follow @clairebear_bites for more delicious,bright, flavorful plantbased recipes 💚 Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes INGREDIENTS- serves 4 
- 6oz dried soba noodles
- 1/2 tsp toasted sesame oil - avocado oil spray - 1/2 pound extra firm tofu, drained, pressed, and cut into 1/2 inch cubes - 2 garlic cloves, minced - 1 teaspoon freshly grated ginger - 2 scallions, chopped - 6 cups water - 1/4 cup @marukomeus original [v] miso paste - 2-4 tablespoons soy sauce, to taste - 4 baby bok choy, halved - 1 cup edamame, steamed, shelled - 1 punnet button mushrooms, quartered TO MAKE 1. Bring a medium pot of water to a boil. Add the soba noodles and cook them according to the package directions 2. Drain the noodles in a colander and rinse them well with cool water. 3. Return the noodles to the pot and toss them with the sesame oil. 4. Add tofu to an air fryer, spray with a little avocado oil and cook at 400 until crispy (approx 10 mins)
 5. Heat 1 tbs avocado oil in large pot over medium heat. When the oil is hot, add the garlic, ginger, and white parts of the scallions. Sauté for one minute. 6. Add your bok choy and mushrooms and stir fry until slightly browned and wilted. Then remove from the heat and set aside. 7. Add the water to a pot. Raise the heat and bring it to a boil. 8. Remove the pot from heat. 9. Stir the miso into the pot and Season the soup with soy sauce to taste. 10. Divide the noodles, bok choy and edamame and tofu among four bowls, then ladle the soup overtop. Garnish with scallions. ENJOY! Check out @marukomeus for more miso inspo! #marukomemiso