Ginger Miso Soba Soup

tonight I'm making this soba noodle soup for the third time, and it is amazing every time. So easy to make and the flavour is beautiful. Thank you!

Ginger Miso Soba Soup

Ingredients
Ginger Miso Broth
2 tsp sesame or vegetable oil
1/2 cup yellow onion, finely-minced
2 tsp fresh garlic, minced
1 Tbsp fresh ginger, minced (or use crushed ginger paste)
1 Tbsp low-sodium soy sauce
4 cups (32 oz) chicken or vegetable broth
2 Tbsp miso (I use Miso Master or Westbrae Natural Mellow Red Miso)
kosher salt and freshly-ground black pepper, as needed

For the Ginger Miso Soba Soup
4 oz soba (buckwheat) noodles
1/2 cup fresh shitake mushrooms, roughly-chopped
1 cup (packed) kale leaves, roughly-chopped
7 oz firm or extra-firm tofu
1/2 cup scallions, chopped
small handful of radish sprouts, pea shoots, bean sprouts, etc.
sesame seeds and/or chili flakes, for serving

Instructions

1. Make the Broth: Heat the oil in a large pot over medium heat, until shimmering. Add the onion, garlic and ginger, and cook for a few minutes until softened. Add the soy sauce, and stir to combine. Cook for another minute. Add the stock, cover and bring to a boil. Remove the lid, and let simmer uncovered for another 10 minutes.
2. Ladle a half cup or so of the broth into a small bowl. Stir in the miso and whisk until dissolved. Pour the miso broth into the pot and cook for a minute or two to heat through (but don’t let come to a boil).
3. get the full instructions @ forkknifeswoon.com

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