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White miso soup with soba noodles
White miso soup with soba noodles
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Prep Time:
5 minutes
Cook Time:
12 minutes
Total Time:
17 minutes
Elevate miso soup with umami-rich dashi for added depth, perfect for non-vegetarians.
Ingredients:
  • 1L (4 cups) vegetable liquid stock
  • 20g instant dashi powder (see note)
  • 40.00 ml mirin (see note)
  • 21.00 gm soy sauce
  • 2 carrots, peeled, thinly sliced
  • 1 small daikon radish, peeled, thinly sliced (optional)
  • 100g shiitake mushrooms, halved
  • 48.00 gm white (shiro) miso paste (see note)
  • 200g firm silken tofu, cut into 1cm pieces
  • 200g soba noodles, cooked to packet instructions
  • Chinese broccoli (gai lan) or baby spinach leaves, shredded, to serve
  • 6.00 gm white sesame seeds
  • 6.00 gm black sesame seeds
Instructions:
  • In a saucepan over medium heat, gently simmer the stock, 1 cup (250ml) water, dashi powder, mirin, and soy sauce. Add carrot and daikon (if using) and cook for 5 minutes. Finally, add the mushroom and cook for an additional 5 minutes until tender.
  • Combining the rich miso flavor, gently fold in the tofu and heat for 1 minute or until warmed. Remove from heat.
  • Divide the noodles among bowls, ladle the soup over them, and top with shredded broccoli or spinach and sesame seeds for an elegant finish.

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