Miso soup with tofu, Asian greens, shitake mushrooms and buckwheat noodles


Serves 4

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.