Soba Noodle Miso Soup

Instructions

1. Prepare the soba noodles
   Bring a large pot of water to a boil. Cook the soba noodles according to package instructions, usually 4-5 minutes. Drain and rinse under cold water to stop the cooking process and remove excess starch. Set aside.
2. Make the miso broth
   In a large pot, heat the dashi stock until hot but not boiling. Remove about 1/2 cup of the hot stock and place in a small bowl. Add the white and red miso paste to the bowl and whisk until completely dissolved. Return the miso mixture to the pot and stir gently. Keep warm over low heat but do not boil, as boiling will destroy the beneficial enzymes in the miso.
3. Prepare the vegetables
   In a separate pan, heat the sesame oil over medium heat. Add the sliced shiitake mushrooms and cook for 3-4 minutes until softened. Add the grated ginger and cook for another 30 seconds until fragrant. Add the soy sauce, stir well, and remove from heat.
4. Combine the soup
   Add the cubed tofu, sautéed mushrooms, and baby spinach to the miso broth. Simmer gently for 2-3 minutes until the spinach is wilted and the tofu is heated through.
5. Assemble the noodle soup
   Divide the cooked soba noodles among four serving bowls. Ladle the hot miso soup with vegetables and tofu over the noodles. Top each bowl with sliced green onions and nori strips.
6. Serve immediately
   Serve the soup while hot. Provide additional soy sauce or chili oil on the side for guests to adjust seasoning to their preference.