"Sour like lemon, bitter like grapefruit, sweet like mandarins and tangy like oranges, yuzu might be the consummate citrus and it brings all of that complex magic to this light, clean noodle broth. 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."
Yuzu offers sour like lemon, bitter like grapefruit, sweet like mandarins, and tangy like oranges, creating a complex citrus profile ideal for a light broth. The soup uses five cups of vegetable stock or vegetarian dashi combined with yuzu juice and white miso paste to form a clean, citrus-forward base. Extra-firm tofu and baby spinach add texture and nutrition. Soba noodles are divided among four bowls and hot broth is ladled over them. Optional lemon slices enhance the yuzu's floral and herbal notes, producing a delicate, bright yuzu-miso soba noodle soup.
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