White miso soup with soba noodles

  • Portion size: Serves 4
  • Hands-on time 25 min
  • Difficulty: easy

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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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
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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).
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Nutrition

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

Quick wins & tips

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

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