Miso soup with tofu, Asian greens, shitake mushrooms and buckwheat noodles
Preparation time: 10 minutes
Cooking time: 15 minutes
250g Soba noodles
2L light vegetable stock
1 knob of ginger, peeled and cut into matchsticks
200g shitake mushrooms, sliced
200g tofu, cut into cubes
2 tbls Tamari soy sauce
2tbls red miso paste, dissolved in 4 tbls of water
200g pak choi or choy sum, shredded
4 spring onions, finely sliced
In a medium saucepan, cook the buckwheat noodles according to the packets instructions then drain and divide between four warm bowls.
While you are waiting for the noodles to cook, heat the stock in a large pan.
Once the stock is boiling, add the ginger, shitake and tofu, bring back to the boil and add the miso paste, then season with soy.
Bring back to the boil again, add the Asian greens and divide between 4 warm bowls. Sprinkle with spring onions and serve.