I am thoroughly in love with this soup.
It it so rich in flavour and still so quick to make, which is a blessing after a long day at work. You can choose a variety of different toppings that suits your taste best. My favourites are shiitake mushrooms (fried in vegan butter and tossed in soy sauce), bok choy (I used salad hearts instead here but they are not nearly as good I think), spring onions and spiralised carrots plus cilantro.
First of all, mix water and soy sauce in a saucepan. Cut ginger and garlic into thin slices and add to the water and soy mixture and bring to a boil. Let it simmer for about 30 minutes with the lid shut.
In the meantime prepare the topics of your choice – if you cook fresh shiitake make sure to remove the stems, they are not supposed to be eaten!
Now dissolve miso paste in water. Filter garlic and ginger slices out of the water-soy mixture and add miso broth. Add the carrot spaghetti to soften them a little.
Cook the soba noodles according to instructions – usually that take just a couple of minutes. Then place them into your serving bowls. Add the miso-soy broth and top with the veggies and mushrooms of your choice!