Description
A light and nourishing spring miso soup featuring tender yuba, fresh vegetables, and gluten-free noodles in a savory, umami-rich broth.
Ingredients
- 6 cups vegetable broth
- 3 tablespoons white miso paste
- 2 ounces dried yuba (tofu skin)
- 4 ounces gluten-free noodles
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 2 green onions, sliced
- 1 tablespoon tamari (gluten-free soy sauce)
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
Instructions
- Bring the vegetable broth to a gentle simmer in a large pot.
- Add the mushrooms and ginger, cooking for 3–4 minutes until softened.
- Stir in the gluten-free noodles and cook according to package instructions.
- Add the yuba and simmer for another 2–3 minutes until tender.
- Reduce heat to low and whisk in the miso paste until fully dissolved.
- Stir in tamari and sesame oil.
- Add spinach and green onions, cooking just until wilted.
- Serve warm immediately.
Notes
- Do not boil the soup after adding miso to preserve its flavor and nutrients.
- You can substitute yuba with tofu if unavailable.
- Add chili oil or flakes for extra heat.
- Best enjoyed fresh but can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 0 mg
