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How to make White miso soup with soba noodles

Yield = 4
Prep time: 0:05
Cook time: 0:12
Total time: 0:17

Ingredients

  • 1L (4 cups) Massel vegetable liquid stock
  • 20g instant dashi powder (see note)
  • 2 tablespoons mirin (see note)
  • 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 (see note)
  • 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 white sesame seeds
  • 2 teaspoons black sesame seeds

Method

  • Step 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.
  • Step 2 Whisk in the miso, then add the tofu and cook for 1 minute or until warmed through. Remove from heat.
  • Step 3 To serve, divide noodles among bowls, then pour over soup. Garnish with shredded broccoli or spinach, and sesame seeds.