Adzuki Miso Soup with Buckwheat Noodles


  • 1 onion, julienned
  • 1 carrot, julienned
  • 1 stalk celery, julienned
  • 4 cloves garlic, minced
  • 1 1 inch piece of ginger, minced
  • 1 1 inch piece of turmeric, minced
  • 2 Tbsp virgin coconut oil
  • 1 Tbsp tamari
  • 4 cups vegetable stock, simmering
  • 4 sundried tomatoes, rehydrated in hot water for 10 minutes
  • 2x3 inch piece of kombu
  • 3 cups of rough chopped swiss chard, with stems
  • 2 cups julienned shiitake, no stems
  • 4 scallion stalks, minced on bias
  • 3 heaping Tbsp arame, soaked 10 minutes in water and rinsed
  • 1 pack of buckwheat+sweet potato noodles
  • 2 Tbsp adzuki miso paste
  • 1 Tbsp dulse flakes
  • 1 Tbsp black sesame seeds
  • Dash of toasted sesame oil


1. In a large pot, heat coconut oil on medium heat. Add onion, carrot, celery, and sweat for 7 minutes. Add garlic, ginger, turmeric and saute another 3 minutes.

2. Add vegetable stock, tamari, tomatoes, kombu, swiss chard, and shiitake. Bring to a light boil and reduced to a simmer. In a separate pot, boil the buckwheat noodles, drain and rinse.

3. Add arame and scallions to the soup and turn off the heat. In a separate bowl, whisk the miso with a ladle of warm broth to dissolve well, then add to the pot.

4. Place a handful of noodles in a soup bowl and cover with a generous amount of broth and vegetables. Garnish with dulse, black sesame seeds and toasted sesame oil.


Yields approx 6 servings