Miso Soba Noodles Soup

Reteta supa de coltunasi wonton cu creveti by Taste of Asia

PREP 30M

COOK 20M

READY IN 50M

NON SPICY

SHOPPING LIST

FOR 4 BOWLS:

  • 250g soba noodles
  • 2 tbsp rice oil
  • 3 garlic cloves, minced
  • 4 stems of spring onions, sliced
  • 120g shiitake mushrooms
  • 1200ml dashi (japanese stock)
  • 6 tbsp (84g) miso paste

FOR TOPPINGS:

  • 200g teriyaki tofu (see recipe to the right)
  • 1 spring onion stem, sliced
  • 2g wakame seaweed
  • 1 tbsp roasted black & white sesame seeds
  • 4-5 pieces of fresh salad leaves/ruccola/other greens

→ Don’t forget to soak the seaweed in water for 10 minutes and drain well before using.

FOR TOFU TERIYAKI:

  • 200g tofu
  • ½ tsp minced ginger
  • 1 tbsp rice oil or vegetable oil
  • 1½ tbsp tamari soy sauce
  • 1½ tbsp mirin

→ Dice tofu into cubes, then fry in oil until the surface becomes golden.
→ Add ginger, mirin & tamari soy sauce, and stir-fry for a few more minutes for the tofu to caramelize.

HOW TO COOK

  • Bring water to a boil in a large saucepan and cook the soba noodles following the instructions on the pack.
  • In the meantime, heat the oil in a medium saucepan and fry the garlic and spring onions to infuse the flavour to the oil. Add shiitake mushrooms and fry for a couple of minutes more.
  • Add the dashi and bring to a boil again, then turn down the heat to simmer for a few more minutes.
  • Dissolve the miso paste in the soup base (take a half cup of dashi in a jug to dissolve miso then pour back into the rest of the dashi if it easier).
  • When the noodles are cooked, drain and place them into individual bowls. Set aside.
  • Pour the miso soup on the soba noodles then top with vegetables, wakame, tofu. Sprinkle spring onions and toasted sesame seeds on top. Serve hot.
Reteta supa de coltunasi wonton cu creveti by Taste of Asia