Yuzu-Miso Soba Noodle Soup – The New York Times

Yuzu-miso soba noodle soup. Yuzu is a citrus, but it’s not very common to find it outside of Japan. So mostly we can use yuzu juice. Add five cups of vegetable stock or vegetarian dashi. Bring that to the boil. And we’re going to add yuzu juice, white miso paste, some extra-firm tofu and baby spinach. Divide the soba noodles between four serving bowls. And then we’re going to ladle the broth right over the top. I like to add a few lemon slices, which adds a nice freshness to the yuzu’s floral and herbal notes. Hmm.