Protein-packed mushrooms and buckwheat noodles make this soup delicious and healthy.
- Place shiitake mushrooms in a small heatproof bowl and pour over the boiling water. Set aside for 10 minutes or until mushrooms are tender. Drain, reserving the liquid. Thinly slice the mushrooms.
- Meanwhile, cook the noodles in a large saucepan of boiling water for 4 minutes or until tender. Drain.
- Place the water, ginger and reserved liquid in a saucepan over high heat. Bring to the boil. Reduce heat to low. Add the instant miso and whisk until combined. Add the shallot, shiitake and enoki mushrooms, and stir until well combined.
- Divide noodles and soup among serving bowls. Serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set