The weather in Chicago this week has been unseasonably warm to a point where we are enjoying it but also slightly missing winter (gasp!). Mostly, we are realizing that the time for warming recipes is getting shorter and shorter as spring approaches. We decided that another hot soup recipe was in order and took inspiration from another oldie but goodie fan favorite recipe from our first days at TGBK (recipe for Soul Warming Miso Soup here). We know you love the flavors and ease of this previous recipe and created another miso broth based, one pot soup. Yes one pot! All the ingredients go into one large pot for easy preparation and clean-up. You must be super excited about this one so let's get straight to the recipe!
Super Green One Pot Noodle Bowl
PREP TIME: 10 minutes
TOTAL TIME: 15 minutes
Servings: 4 bowls
8 oz organic tofu (we used sprouted extra firm tofu), cut into cubes
5 oz dried Japanese style noodles (udon or soba)
5 cups fresh spinach, washed and roughly chopped
1 cup raw sauerkraut (homemade or store bought)
2 green onions (green part only cut on the bias)
6 cups low sodium vegetable broth
3 Tbsp miso paste
1 bunch cilantro , destemmed and chopped
2 medium cloves garlic, minced
1 lemon, cut into 4 wedges
1 tsp toasted sesame oil (1/4 tsp per bowl)
1 tsp sesame seeds (1/4 tsp per bowl)
Add 1 cup vegetable broth, miso paste, chopped cilantro, and minced garlic to a blender and process mixture until cilantro is finely chopped then set aside. In a large pot, add remaining vegetable broth and bring to a soft boil. Add noodles and cook for 2-3 minutes or follow cooking instructions the specific noodle you're using. Once noodles are fully cooked, add tofu, spinach, sauerkraut, and green onions to the pot. Remove pot from the heat, add the cilantro miso broth and stir. Divide soup into 4 bowls. Top each bowl with 1/4 tsp toasted sesame oil, 1/4 tsp sesame seeds, and a squeeze of lemon. Serve warm and enjoy!
This soup is best served right from the stove. However, if you do have leftovers we recommend that you store them in the fridge for up to 2 days and keep the cilantro miso broth separate from the soup until ready to serve to keep the fresh cilantro flavor and bright green color. Simply reheat soup in a pan until hot (~2-3 minutes) then pour the cilantro miso broth into the hot soup. Add toasted sesame oil, sesame seeds, and lemon wedge.
This recipe is quick and easy but still impressive and definitely tasty. The ingredients are easily adaptable to what you are able to find until produce is abundant in the upcoming seasons. But the true star of this recipe is the warming broth; it has a depth of flavor from the miso, a brightness from the cilantro, and an inside out warming quality that only a good, homemade broth can provide. We hope you enjoy this winter recipe as we transition towards a new season and warmer weather. Do we dare mention that we are still hoping for one last pretty snowfall?
Jess and Cecelia
Jess and Cecelia welcome you to our kitchen. We are fun-loving and passionate foodies working to make the world a healthier, happier place one plant based recipe at a time.