• water/ vegetable broth
  • 9 ounces buckwheat noodles (soba)
  • 2 cups tofu
  • 2 carrots
  • 2 zucchinis
  • 1 small broccoli floret
  • 1 leek
  • cup white mushrooms
  • 2 tbsp miso paste
  • 1 nori sheet


  1. Chop the zucchinis, leek, broccoli, mushrooms, and carrots.
  2. Cut tofu in pieces of about 0.5×0.5 in. depending on how you’d like it.
  3. Bring water to a boil in a pot. Add the buckwheat noodles, tofu, and some salt. Boil for 3 minutes.
  4. Add the vegetables to the pot. Bring the soup to a boil, then reduce the heat and simmer for 3 additional minutes.
  5. Add the miso paste and stir the soup thoroughly so that the paste totally dissolves. Turn the stove off.
  6. Cut the nori sheet into small pieces with scissors, and sprinkle over the soup. (another thing you could do is get snack nori, rip it and sprinkle over the top)
  7. Let cool for a couple of minutes and serve.