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Miso soup with soba noodles & mushrooms
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Mushroom and buckwheat noodle soup - a hearty, nutritious delight!
Ingredients:
  • 15g dried whole shiitake mushrooms
  • 375ml (1 1/2 cups) boiling water
  • 270g dried organic soba noodles
  • 2L (8 cups) water
  • 3cm-piece fresh ginger, peeled, thinly sliced
  • 5 x 18g pkts Kanesa Instant Miso Soup Wakame
  • 3 shallots, ends trimmed, thinly sliced diagonally
  • 100g enoki mushrooms, ends trimmed, or sliced button mushroom
Instructions:
  • Place shiitake mushrooms in a small bowl and cover with boiling water. Let sit for 10 minutes until tender. Drain and thinly slice, reserving the liquid.
  • Cook the noodles in a large pot of boiling water for 4 minutes or until tender, then drain.
  • In a saucepan over high heat, combine water, ginger, and reserved liquid. Bring to a boil, then reduce heat to low. Whisk in instant miso until combined. Stir in shallot, shiitake, and enoki mushrooms until well mixed.
  • Ladle the steaming hot noodle soup into individual serving bowls and enjoy promptly.

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