White miso soup with soba noodles

Cooking Soups White miso soup with soba noodles

Add depth to miso soup with a boost of dashi (bonito stock) if youre not a full time vegetarian.

Lables: High carb Low fat Low kilojoule Lower gi Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Bring stock and 1 cup (250ml) water to a simmer in a saucepan over medium heat. Stir in dashi powder, mirin and soy sauce. Add the carrot and daikon, if using, and cook for 5 minutes. Add the mushroom and cook for 5 minutes or until tender.
  2. Whisk in the miso, then add the tofu and cook for 1 minute or until warmed through. Remove from heat.
  3. To serve, divide noodles among bowls, then pour over soup. Garnish with shredded broccoli or spinach, and sesame seeds.

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1L salt-reduced vegetable stock
20g instant dashi powder
2 tbsp mirin
1 tbsp soy sauce
2 carrots, peeled, thinly sliced
1 small daikon radish, peeled, thinly sliced
100g shiitake mushrooms, halved
2 tbsp white miso paste
200g firm silken tofu, cut into 1cm pieces
200g soba noodles, cooked to packet instructions
Chinese broccoli or baby spinach leaves, shredded, to serve
2 tsp each white and black sesame seeds

Adv

Autors
Preparation time
5
Cooking time
12
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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