White miso soup with soba noodles
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Easy
- January 2014

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Serves 4
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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.
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Vegan recipes
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Vegetarian recipes
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
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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
- 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.
- 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.
- 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).
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delicious. tips
For more mushroom flavour, soak dried porcini and add to the stock with the soaking liquid.
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