Miso is made from fermented soy beans.  It is a good source of iron, calcium, phosphorus, potassium, some B vitamins, and protein.  Miso also facilitated the body’s absorption of calcium and mangesium.  Touted for centuries as a folk remedy for weak digestion, miso’s reputation as one of nature’s most healing foods is now being confirmed by modern medical science.  The consumption of soy foods and isoflavones have been positively linked to improved mental function, protection against osteroarthritis and stabilized blood sugar levels in diabetics.

3 ounces dried soba noodles
2-4 tablespoons miso paste (to taste)
2-3 ounces firm tofu, chopped into 1/3-inch cubes
2 green onions, tops removed thinly sliced
a handful of spinach, stems trimmed
a small handful of cilantro
a pinch of red pepper flakes                                           

Cook 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 tofu, remove from heat, and let sit for just a minute or so.

Split the noodles between two (or three) bowls, pour the miso broth and tofu over them. Add some spinach, green onions, cilantro, and red pepper flakes to each bowl.  Enjoy!

Serves 2-3