ok so maybe this is boring, but here’s another easy soba-veg-broth bowl. why? because i’ve been eating some variation of this at least a few times a week. it’s great for fridge clearing, quick, easy, warm tasty soup times that will fill you up.
1 bundle soba
a handful dried shitakes and 2 inch piece of kombu in 3 c. hot water for an hour
1 tsp oil
3 scallions, whites + greens separate, sliced
1 tbsp ginger, minced
3 cloves garlic, sliced
a few shakes ground roasted sichuan pepper
1/2 pkg tofu (medium firm or soft), cubed
1 large or 2 small radishes, finely sliced
1 small long eggplant
a handful of spinach, chopped
10 thin slices zucchini
1 tbsp miso
to your preference: white pepper, black vinegar
sesame seeds + chili oil w/ sediment
first things first: soak the shitakes and kombu. cut eggplant into 3 segments and then into strips. toss with a tsp of oil and roast in 400degree oven until soft (15-20 minutes). put on a pot of water to boil.
heat oil in another small pot and saute ginger, garlic, ground sichuan pepper and white parts of the scallion. cook briefly until a bit softened and translucent. strain the shitake soaking water through a fine sieve and put in the pot. squeeze out any remaining liquid in the mushrooms and trim/discard any hard bits. discard kombu. add the zucchini and bring to just under a boil. in a small bowl mix miso with a bit of the hot mushroom water until smooth, add back to pot. taste and season with white pepper, vinegar as needed. if you want it saltier you can add a drizzle of soy sauce. add tofu and keep warm but not boiling (you just want to gently warm through the tofu).
once your water pot is boiling cook the soba noodles. drain and divide between 2 bowls. pour broth between the bowls and distribute the tofu, mushrooms and zucchini. top with spinach, radish, eggplant, the green parts of the scallions and sesame seeds. put a big ol dollop of chili oil (and sediment) if you like it spicy.