Miso soup with soba noodles & mushrooms

Ingredients (serves 4)

• 15g dried whole shiitake mushrooms
• 375ml (1 1/2 cups) boiling water
• 270g dried organic soba noodles
• 2L (8 cups) water
• 3cm-piece fresh ginger, peeled, thinly sliced
• 5 x 18g pkts Kanesa Instant Miso Soup Wakame
• 3 shallots, ends trimmed, thinly sliced diagonally
• 100g enoki mushrooms, ends trimmed, or sliced button mushroom

Method

1. 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.
2. Meanwhile, cook the noodles in a large saucepan of boiling water for 4 minutes or until tender. Drain.
3. 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.
4. Divide noodles and soup among serving bowls. Serve immediately.

Source

Good Taste – August 2007, Page 124
Recipe by Gemma Purcell

Nutritional information

This information is per serve.