Miso Mushroom Soup with Soba Noodles

This soup has to be one of our favourites. So easy and quick to put together, satisfying and full of umami flavour. Be sure to get your hands on some good quality asian ingredients for this dish - a good excuse to hit your local asian grocer!

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Serves 4-6

Ingredients:

• 1 red shallot, sliced finely

• 2 cloves garlic, crushed and chopped finely

• 1 thumb-sized piece of fresh ginger, chopped finely

• 2 spring onions, sliced finely (don't use dark green bit)

• 2 heaped tbsp miso paste (try and get organic)

• 500g Mixed mushrooms (we used button, oyster and baby oyster)

• 6 cups boiled water

• 1 bunch Bok Choy or any other asian greens

• 1 packet of organic soba noodles

• 300g silken tofu (1 pack)

• 1 tsp sesame oil

• 2 tbsp soy sauce

• 1 lime

• 1 bunch fresh coriander, roughly chopped

• Chilli oil and fried shallots (to garnish)

Method:

• Start by heating a wok on a high heat. Once you start to see it lightly smoke, turn the heat down a bit and add some oil (vegetable or rice bran). Add the chopped shallot, garlic, ginger and spring onions and fry for a minute to release the flavours (make sure to continually toss).

• Add the miso paste and a tablespoon of water and mix with a wooden spoon until it breaks down/thins out. Let it simmer while stirring for 1 minute.

• Next, add your mushrooms. If using oyster mushrooms we recommend slicing the cap/top part and shredding the thick stalk with a fork for added texture! Keep tossing the mushrooms in the wok for a couple of minutes until they've started releasing their water/flavour.

• Add 6 cups of boiled water to the wok and simmer for 10 minutes.

• While the broth is simmering, put another small pot of water to boil. Once the water is rapidly boiling, add the soba noodles and cook for 8 minutes, then drain and rise with cold water straight away (to avoid the noodles sticking together).

• Add the sesame oil, soy sauce, lime juice and chopped coriander to the broth, followed by the bok choy and simmer for another minute. Taste test the soup and add extra soy sauce if needed,

• Using tongs, distribute the soba noodles into your soup bowls. Pour the hot mushroom broth over the noodles. Top with sliced silken tofu and garnish with some good quality chilli oil (optional), fried shallots and fresh coriander.