Loaded with local spring vegetables and crispy tofu, this miso soup is a delightful main dish. Check out our Vegetarian Spring Rolls recipe for the perfect appetizer to pair it with!
Ingredients
Serves 4
1 package firm tofu
2 tablespoons cornstarch
2 tablespoons vegetable oil
4 garlic cloves, minced
1-inch piece ginger, peeled and minced
2 bunches spring onions or two leeks, sliced with white and green parts separated
1 tablespoon sesame oil
1 tablespoon soy sauce
2 tablespoons mirin
8 cups vegetable broth or water
1 ounce dried shiitake mushrooms (about a cup)
1 bunch asparagus, trimmed
1 cup snap peas
8 ounces buckwheat soba noodles
3 tablespoons white miso
INSTRUCTIONS
Drain tofu and press for 15 minutes to remove excess water.
Heat a large heavy-bottomed pot over medium-high heat and add vegetable oil. While the oil heats, slice tofu into ¼” thick pieces and toss in a bowl with cornstarch. Fry tofu on both sides until golden brown, about 5 minutes. Remove tofu and set aside. Add garlic, ginger, and the white parts of the onions to the pan and cook until aromatic, about 1 minute. Add sesame oil, mirin and soy sauce and stir. Add 8 cups broth or water and shiitake mushrooms. Bring to a boil and then simmer soup for twenty minutes. While soup simmers, prepare asparagus: remove the tops and set aside. Slice asparagus stalks into ¼” rounds. Slice pea pods diagonally. In a separate pot, cook soba noodles according to the instructions on package. Drain noodles and rinse with cool water. After 20 minutes, add asparagus stalks and peas to the soup and cook for 2 minutes until tender. Turn off heat. Place miso in a small bowl and add 1 cup hot broth, whisking to incorporate. Whisk the miso broth into soup. Divide noodles between bowls and ladle soup over. Top with asparagus tops, onion greens and crispy tofu and serve.
