Heat a skillet over medium heat. Add oil, onion, garlic and jalapeno. Stir and cook until the onions soften and starts to become lightly brown. Stir in the greens and add the apple juice. Cover and cook until the greens are very soft, about 20 minutes. Check continually if water needs to be added
Place the greens mixture, lemon juice, almond butter and salt in the blend and puree until smooth. Keep stored in the refrigerator, tightly covered for up to 4 days. Makes about 1.5 cups.
Cook the soba noodles according to package. Drain and rinse with cold water. Bring the water to a boil in a medium saucepan. Place the miso in a small dish and spoon about 1/2 cup of boiling water over it to thin. Stir everything back in into the pot and add the tofu. Remove from heat.
Spoon the noodles into 4 bowls and ladle the miso and tofu over them evenly. Then take two heaping tablespoons of the green sauce and stir into the soup.
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