Ingredients
Method
- Put the water, kombu and shiitake in a large saucepan and leave to soak for 20 minutes.
- Heat gently until small bubbles appear around the edge of the pan, which takes about 10 minutes. Lift out the kombu just before the water boils.
- Simmer the shiitake for 10 minutes more. Lift them out, slice thinly, discard the stalks and return the slices to the pan.
- Meanwhile, cook the soba in a separate pan of boiling water according to the packet. Drain, rinse under cold water and divide between 4 deep bowls.
- Add the tofu, edamame and wakame to the stock and simmer for 3 minutes. Stir in the spinach until it wilts, then turn off the heat.
- Put the miso in a ladle or small bowl, whisk in a little of the hot stock until smooth, then stir it into the pan.
- Ladle the soup over the noodles and top with the spring onions.
Notes
- Do not boil the kombu, which turns the stock bitter, or the soup once the miso is in, which dulls its flavour.
- Miso varies in saltiness. Start with 5 tablespoons, taste, and add more if needed.
- Cooking the noodles separately keeps the broth clear.
Nutrition per serving
- Protein
- 34 g
- Energy
- 456 kcal
- Carbs
- 55 g
- Fat
- 14 g
- Fibre
- 7.9 g
Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.