Main

Prawn and buckwheat noodle soup

Name: Prawn and buckwheat noodle soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 270g soba noodles; 2 cups (500ml) vegetable stock; 12 green prawns, peeled (tails intact), deveined; 150g shimeji mushrooms (from selected supermarkets); 1/3 cup (80ml) sunflower oil; 300g packet firm tofu, cut into 0.5cm-wide pieces; Amaranth leaves and toasted white sesame seeds, to serve; 1/2 tsp shichimi togarashi (from Asian food shops and selected supermarkets), plus extra to serve; 2 garlic cloves, finely grated; 2cm piece (10g) ginger, finely grated; 2 tbs red miso paste; 5 spring onions, white part finely chopped, green tops finely sliced; 1/3 cup (80ml) each rice vinegar, mirin and soy sauce

Rate now

10m

20m

Jump to recipe

by Matt Wilkinson

Chef and author

Jun 01, 2017

After a soy bean crop has finished, in goes the buckwheat, meaning you get two crops out of one field. It also means they pair well. Here, you could add a boiled egg or throw together a version with leftover meats or vegetables, says chef Matt Wilkinson.

270g soba noodles
2 cups (500ml) vegetable stock
12 green prawns, peeled (tails intact), deveined
150g shimeji mushrooms (from selected supermarkets)
1/3 cup (80ml) sunflower oil
300g packet firm tofu, cut into 0.5cm-wide pieces
Amaranth leaves and toasted white sesame seeds, to serve

Dressing

1/2 tsp shichimi togarashi (from Asian food shops and selected supermarkets), plus extra to serve
2 garlic cloves, finely grated
2cm piece (10g) ginger, finely grated
2 tbs red miso paste
5 spring onions, white part finely chopped, green tops finely sliced
1/3 cup (80ml) each rice vinegar, mirin and soy sauce

Method

1.

Cook the noodles according to packet instructions and set aside.
2.

For the dressing, combine all ingredients in a bowl and set aside.
3.

Place stock in a saucepan over medium heat and bring to a simmer. Add prawns and cook, stirring occasionally and adding the mushrooms for the final 2 minutes of cooking, for 4-5 minutes or until cooked through. Add dressing and stir to combine.
4.

Meanwhile, heat oil in a heavy-based frypan over medium-high heat. Add the tofu and cook, stirring constantly, for 4 minutes or until golden and crisp.
5.

Divide noodles, broth, mushrooms and prawns among bowls. Top with tofu, green onion, amaranth and sesame to serve.