Simple Saturday Soup

Soba Noodle Miso Soup with Tofu, Kale and Mushrooms
Four servings

1 tablespoon seasame oil
1/4 cup thinly sliced red onion
2 large garlic cloves, chopped
1 inch ginger, chopped
4 "baby bellas" or other mushrooms, chopped
About 6 ounces dry soba noodles
1/2 block tofu, drained in a towel then cubed
1/2 bunch kale, destemmed and chopped
3 cups vegetable broth
1 tablespoon soy sauce
1 tablespoon miso paste
Red pepper flakes
2 teaspoons dark sesame oil
Small handful of finely shredded coconut, optional
Juice of 1/2 lime


Warm the oil in a deep skillet then add the onion, garlic, ginger and mushrooms and saute for 5 or so minutes.  Don't worry if things stick a bit.  While that is cooking, bring a pot filled with water to a boil for the noodles.  Once boiling, add the noodles and cook just a few minutes until noodles are al dente.  Drain and keep them in the pot.  Meanwhile, prep the tofu
and kale.  Once the onions, etc, are browned and softened, add the tofu to the skillet and allow one side of the cubes to brown a bit.  Add one cup of the vegetables broth, deglaze the pan.  Add the kale and the rest of the broth, bring to a simmer, stir and wilt the kale.  While kale is cooking, add in the soy sauce, a few shakes of red pepper flakes, the coconut and the dark sesame oil.  Place the miso into a brothy area in the skillet and stir it in that area with a fork until it dissolves, then stir the skillet well again.

Add the vegetable and broth mixture into the pot with the drained noodles. Stir in the lime, warm everything through and taste for seasonings.  Serve immediately.