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Miso noodle soup with mushrooms & ginger
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 12 g instant dashi
- 80 g shiro (white) miso paste
- 1 tbsp finely grated ginger
- 200 g shiitake mushrooms, halved
- 50 g oyster mushrooms, torn
- 50 g enoki mushrooms
- 1 tbsp dried seaweed
- 300 g green tea soba noodles
- 150 g silken tofu, diced
- 1 bunch English spinach, trimmed
- Thinly sliced spring onions, torn nori and roasted sesame seeds, to serve
Instructions
- Bring 1 l of water to a simmer in a saucepan, add the dashi and simmer for 4 – 5 minutes to let the flavour develop. Whisk in the miso, add ginger, mushrooms, seaweed and simmer for another 4 – 5 minutes.
- Meanwhile, cook the noodles in a separate saucepan of boiling salted water until just tender (2 – 3 minutes), then drain and divide among serving bowls.
- Add tofu and spinach to miso mixture, stir to wilt, then ladle mixture over noodles and served topped with spring onion, nori and sesame seeds.
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