Ginger Miso Soba Soup

It’s truly soup season now and this ginger miso soba soup from Fork Knife Swoon is just about as cozy and wholesome as it gets. Stop by Veggi Farmers Co-op at the market on Tuesday, Thursday or Saturday to get your tofu-- they have plain as well as lemongrass chili and mushroom vermicelli. You can also pick up your kale, scallions, and various microgreens while you’re at it and don’t forget fresh and tender baby ginger from Poche’s Family Farm.


Ginger Miso Broth

  • 2 tsp sesame or vegetable oil
  • 1/2 cup yellow onion, finely-minced
  • 2 tsp fresh garlic, minced
  • 1 Tbsp fresh ginger, minced (or use crushed ginger paste)
  • 1 Tbsp low-sodium soy sauce
  • 4 cups (32 oz) chicken or vegetable broth
  • 2 Tbsp miso
  • kosher salt and freshly-ground black pepper, as needed

For the Ginger Miso Soba Soup

  • 4 oz soba (buckwheat) noodles
  • 1/2 cup fresh shitake mushrooms, roughly-chopped
  • 1 cup (packed) kale leaves, roughly-chopped
  • 7 oz firm or extra-firm tofu
  • 1/2 cup scallions, chopped
  • small handful of radish sprouts, pea shoots, bean sprouts, etc.
  • sesame seeds and/or chili flakes, for serving


Make the Broth: Heat the oil in a large pot over medium heat, until shimmering. Add the onion, garlic and ginger, and cook for a few minutes until softened. Add the soy sauce, and stir to combine. Cook for another minute. Add the stock, cover and bring to a boil. Remove the lid, and let simmer uncovered for another 10 minutes.

Ladle a half cup or so of the broth into a small bowl. Stir in the miso and whisk until dissolved. Pour the miso broth into the pot and cook for a minute or two to heat through (but don’t let come to a boil).

Assemble the Ginger Miso Soba Soup: Bring a large pot of water to a boil. Cook the soba noodles according to package directions, about 3 minutes. Alternatively, cook the soba noodles in the simmering ginger broth, prior to adding the miso. Add the mushrooms and kale and cook for a minute or two to soften.

OR Divide the soba, mushrooms and kale leaves (for crunchier veggies) between two large bowls. Add the tofu. Pour the miso broth over the top and sprinkle with the scallions, sprouts, sesame seeds and chile flakes (if using). Serve warm.

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Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.