Miso Soup

You can use yellow, white or red miso paste for this soup.  Yellow is sweet and creamy, red miso is stronger and salter.

I used yellow miso paste in this soup, but try your own and experiment.

Ingredients

3 ounces dried soba noodles
 

2 - 4 tablespoons miso paste (to taste)
 

1 cup of frozen mini wontons

4 cups of water

1 cup of frozen or fresh peas
 

2 green onions, tops removed thinly sliced
 

a pinch of red pepper flakes

*Optional-you can add spinach or watercress to this soup as well

 
Instructions

Cook the soba noodles in salted water, drain, run cold water over the noodles to stop them from cooking, shake off any excess water and set aside.

In a medium sauce pan bring 4 cups of water to a boil. Reduce the heat to a gentle simmer and remove from heat. Pour a bit of the hot water into a small bowl and whisk in the miso paste - so it thins out a bit (this step is to avoid clumping). Stir this back into the pot. Taste, and then add more (the same way) a bit at a time until it is to your liking. Also, some miso pastes are less-salty than others, so you may need to add a bit of salt here. Add the peas and mini wontons, boil for 7-10 minutes then remove from the heat, and let it sit for just a minute or so.

Split the noodles between two (or three) bowls, and pour the miso broth and wontons over them. Add some watercress, green onions, and red pepper flakes to each bowl and enjoy.

Serves 2 - 3.