Ingredients Jump to Instructions ↓

  1. 250g Soba noodles

  2. 2L light vegetable stock

  3. 1 knob of ginger, peeled and cut into matchsticks

  4. 200g shitake mushrooms, sliced

  5. 200g tofu, cut into cubes

  6. 2 tbls Tamari soy sauce

  7. 2tbls red miso paste, dissolved in

  8. 4 tbls of water

  9. 200g pak choi or choy sum, shredded

  10. 4 spring onions, finely sliced

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, cook the buckwheat noodles according to the packets instructions then drain and divide between four warm bowls. While you are waiting for the noodles to cook, heat the stock in a large pan. Once the stock is boiling, add the ginger, shitake and tofu, bring back to the boil and add the miso paste, then season with soy. Bring back to the boil again, add the Asian greens and divide between 4 warm bowls. Sprinkle with spring onions and serve.


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