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White miso soup with soba noodles

Name: White miso soup with soba noodles
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4
Cuisine: /asian recipes
Ingredients: 1L (4 cups) salt-reduced vegetable stock; 20g instant dashi powder; 2 tablespoons mirin; 1 tablespoon soy sauce; 2 carrots, peeled, thinly sliced; 1 small daikon radish, peeled, thinly sliced (optional); 100g shiitake mushrooms, halved; 2 tablespoons white (shiro) miso paste; 200g firm silken tofu, cut into 1cm pieces; 200g soba noodles, cooked to packet instructions; Chinese broccoli (gai lan) or baby spinach leaves, shredded, to serve; 2 teaspoons each white and black sesame seeds

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by Jill Dupleix

Food writer

Oct 03, 2015

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

1L (4 cups) salt-reduced vegetable stock
20g instant dashi powder
2 tablespoons mirin
1 tablespoon soy sauce
2 carrots, peeled, thinly sliced
1 small daikon radish, peeled, thinly sliced (optional)
100g shiitake mushrooms, halved
2 tablespoons white (shiro) miso paste
200g firm silken tofu, cut into 1cm pieces
200g soba noodles, cooked to packet instructions
Chinese broccoli (gai lan) or baby spinach leaves, shredded, to serve
2 teaspoons each white and black sesame seeds

Method

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.