Miso and Soba Noodle Soup

Ingredients

• 2 tsps of sesame oil
• 2 tsps of fresh garlic, minced
• Small piece of ginger, minced
• 1 tbsp of soy sauce
• 4 cups (1 litre) vegetable stock
• 125g of soba noodles
• 6-8 button mushrooms, sliced
• 1 sheet of nori, cut into slices
• 200g form tofu, cubed
• 2 tbsps of miso paste
• Handful of mixed lettuce leaves
• 1 spring onion, sliced

Method

1. Heat oil in large saucepan over medium heat. Add the garlic and ginger and cook, stirring, for 5 minutes until softened. Add the soy sauce, stir to combine and cook for a further 1 minute.
2. Add the stock, cover and bring to the boil. Remove the lid, and reduce the heat to a gentle simmer, cooking uncovered for a further 10 minutes.
3. Add the Hakubaku organic soba noodles to the broth, and cook for 7-8 minutes. After 5 minutes, add the mushrooms and nori to the broth. Cool for 3-5 minutes, until mushrooms are tender. Add tofu and allow to heat through for 1-2 minutes.
4. Add the miso paste to the stock, stir for 30 seconds to combine.
5. Divide the soup between two large bowls. Garnish with spring onion and lettuce leaves.

Product used in recipe

• Hakubaku - Hakubaku Organic Soba