Miso Soba Noodle Soup with Tofu, Edamame and Spinach
A warming miso broth loaded with soba noodles, cubed tofu, shelled edamame, and wilted spinach for a plant-based, calcium-rich lunch.
This is a quiet, easy bowl to put together on a weeknight — a savory miso broth built up with garlic and ginger, buckwheat soba noodles, and a generous mix of tofu, edamame, and spinach. The miso paste is whisked into the hot broth and simmered rather than left raw, so the flavor stays mellow and fully developed.
Tofu and edamame both bring plant-based protein and calcium to this vegetarian bowl, and the spinach adds folate and iron on top of that. It's a genuinely well-rounded lunch that happens to also be quick, needing about 25 minutes from start to finish.
Finish with a drizzle of sesame oil and a scatter of scallions for a little extra depth before serving.
Ingredients
These ingredients are common at South Asian grocers; a well-stocked international supermarket usually carries them too.
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