This is my all-time favorite go-to soup when I’m home alone and feeling blue, or not blue. I find myself making a big pot when Roger is traveling. The warmth of the soup is like getting a big hug, but certainly not the same as getting one from my honey!
This soup also lends itself to being very versatile, depending on the type of ingredients you prefer, or have on hand.
Prep time: 10 minutes
Cook time: 20 minutes
- 1 tablespoon ginger root, peeled and minced or use ground and prepared ginger from the tube
- 3 cloves garlic, grated fine
- 10 cups water
- 1/2 tablespoon wakame or other type of seaweed like nori sheets
- 1-1/2 cups carrots, cut into matchsticks
- ½ cup chopped green onion
- 1-1/2 ounces dried shiitake mushrooms (see note)
- 1-1/2 cups frozen shelled edamame
- 5 ounces buckwheat soba noodles, uncooked (see note)
- 1 pound baby bok choy, cut into 1/2-inch slices
- 3/4 cup mellow white miso
- 1 teaspoon prepared wasabi (optional or to taste)
Options: include 1 cup celery, chopped into matchsticks and 6 oz. firm tofu, cut in small squares
½ cup sliced snowpeas
2 Tbls tamari (if you like the soy sauce flavor, but be careful of the added salt because the miso alone can be pretty salty)
Red pepper flakes for additional heat, to taste
- Heat a large, non-stick soup pot.
- Add 2 Tbls. water and the ginger and garlic and cook for one minute.
- Add the rest of the water, wakame, carrots, and dried mushrooms.
- Bring to a simmer; cover and simmer for 15 minutes, or until mushrooms are tender.
- Add the edamame and cook for another 5 minutes.
- Add the noodles and the bok choy, cover, and cook until noodles are tender, about 8 minutes.
- Place the miso and wasabi in a separate bowl and add 1/2 cup of the hot soup broth. Stir or whisk until it’s smooth.
- Add miso/wasabi mix back to the large soup pot and heat through but do not boil. Taste and add more miso or wasabi as needed.