Japanese Miso Soba Soup

Miso is a fermented bean pasted thought to of originated in Japan or China as far back east the 4th century. Miso has a variety of health benefits such as promoting good gut health which leads to enhanced immune function and brain health. The jury is out on whether this fermented bean paste originated in China or Japan but the salt technique used to create it in both places was much the same.

Grocery List

Medium firm Organic Tofu (or any protein you like)

Mushrooms (Portebello)

2 Yellow Onion

Garlic

Soba noodles

Broth - I used PC's beetles broth

Miso Paste

Soy sauce

Garlic Powder

Onion Powder

Ginger Powder

Sesame Oil

Sachet

2 cloves of Garlic

Fresh Ginger

Star anise

Rosemary

Bay Leaves

Cheese cloth or a large tea sieve

Toppings

Red Cabbage

Carrots

Parsley

Fresh Jalapeño

Green onion

Radish

Pickled Ginger

I will do my best to walk you through how I prepare these dishes start to finish. I tend to go off script and add a like flare here and there. Although I research origin and spices, these recipes are 100% my interpretation of these dishes. Feel free to get creative and go off script whenever you feel (that's when the learning happens).

Here we go....

Marinade for tofu

3/4 cup Soy sauce

1/2 cup broth

1 tbsp Garlic Powder

1 tbsp Onion Powder

1 tbsp Ginger Powder

1 1/2 tsp Sesame Oil

1 block medium firm organic tofu

2 large portobello mushrooms

1/2 yellow onion

Add all the wet ingredients together and the spices and whisk until well blended. Tear the tofu (the more misshaped it is the better is soaks up the marinade) and chop the onions and mushrooms into 1/2 inch thick pieces. Place in marinade in the fridge anywhere from 5 hours to 30 mins prior to cooking.

Sachet and Soup

2 cloves of garlic

1/2 x 1/2 inch chunk of fresh ginger

2 bay leaves

1 tsp star anise

1 tsp dried rosemary

1 piece of cheese cloth (3x3 inches) or tea sieve

1 heaping tbsp Miso paste

Simmer broth on stove and add miso paste and stir until it dissolves. Add all the spices to the cloth or sieve and tie tightly. Drop into simmering broth and let steep for 30-45 mins.

Bake marinated tofu in the oven at 400 ° for 40 mins. Stir occasionally and make sure the edges of the tofu are getting crispy. Option: turn broil on high at the end for 5-10 minutes to put a really good crisp on the tofu and onions.

Boil the soba noodles for 3-5 mins and add to bowl. Add the broth and roasted tofu mixture on top of the noodles.

Toppings - you can use a wide variety of toppings with their soup. I wish I had bean sprouts and snap peas to growth this as well but just make sure you have fresh veg and garnish for the top.

Red Cabbage

Fresh Jalapeños

Grated carrots

Pickled ginger

Parsley

Radish

Green onion

I made a tahini sauce to go on top but we all agreed that it was too much. If you would like the recipe for the sauce, send me a message (info@swagekids.com) and I will send you the recipe.

Leaving the toppings on the table for your kids to pick and choose which ones to try will yield successful results at mealtime. Allow them to try on their own or in the soup. My youngest only ate the toppings and decided he did not like the soup. I am ok with that because he licked the pickled ginger this time and ate 2 radishes and liked them. We do our best to model healthy behaviours without pressuring them to try things. They will eventually do this on their own if they see others doing it as well.

If you decide to try this recipe, we would love to hear what you think! Tag us on Instagram @swagekids_ or send us your photos at info@swagekids.com

Eat. Relax. Period.

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