- 25 min
Start the broth
Preheat oven to 400F. Boil the water for broth in a large saucepan and add the broth cube (or 1/2), the miso paste, and ½ of the soy sauce. Simmer the broth over low heat (15-20 min).
Prepare the ingredients
Dice the tofu into 1-2cm cubes. Cut the carrot into julienne strips and cut the kale leaves by removing the stem.
Cook the mushrooms and tofu
Combine tofu and mushrooms with sesame oil and remaining soy sauce in a bowl. Place on a baking sheet lined with parchment paper and bake for about 10 min.
Finish the dish and serve
Add the carrots and kale leaves to the broth with soba noodles and let simmer. Divide broth, noodles, tofu and vegetables in bowls. Slice green onions, garnish and serve hot soup.