White miso soup with soba noodles

White miso soup with soba noodles
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

A bowl of miso a day keeps the doctor away, say the Japanese – especially when you add shiitake mushrooms, known for their immune-boosting properties.

Nutrition: per serving

Calories
468kcals
Fat
13.1g (0.8g saturated)
Protein
33.4g
Carbohydrates
57g (7.8g sugars)
Fibre
2.8g
Salt
3.2g
Calories
468kcals
Fat
13.1g (0.8g saturated)
Protein
33.4g
Carbohydrates
57g (7.8g sugars)
Fibre
2.8g
Salt
3.2g

Ingredients

  • 1 litre good quality vegetable stock
  • 2 tbsp mirin (from the world food section of supermarkets)
  • 2 tbsp soy sauce, plus extra
  • 2 carrots, finely sliced
  • 1 small daikon (mooli), peeled and thinly sliced (optional)
  • 100g shiitake mushrooms, halved
  • 3 tbsp white miso paste (we like Clearspring; available from the world food section of supermarkets and online)
  • 200g firm silken tofu, cut into 1cm pieces
  • 200g soba noodles, cooked to packet instructions

Method

  1. Bring the stock and 250ml water to a simmer in a pan over a medium heat, then stir in the mirin and soy sauce. Add the carrots and daikon, if using, and cook for 5 minutes. Add the mushrooms and cook for another 5 minutes or until everything is tender.
  2. Whisk in the miso, then add the tofu and cook for 1 minute or until warmed through. Remove from the heat and season to taste.
  3. To serve, divide the noodles among 4 bowls, then pour over the soup. Top with the shredded spinach and sesame seeds (if using). Serve with extra soy sauce. You could serve this soup with shredded baby spinach and 2 tsp each white and black sesame seeds (optional).

delicious. tips

  1. For more mushroom flavour, soak dried porcini and add to the stock with the soaking liquid.

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