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.

Recipe «White miso soup with soba noodles» presented in category Recipes / Soups, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.