Miso Soup

Ingredients

• 5 cups Water
• 3-4 tbsp Aka Miso
• 3 tbsp dried shaved Bonito Flakes
• 1 tsp Instant Dashi
• 500gm lean chicken or pork , cut into cubes.
• 6-8 dried Shitake Mushrooms
• 3 Spring Onions, finely chopped.
• 1/2 cake (150gm) Tofu, cut into small cubes.
• 1-2 bundles of Hakubaku Soba or Somen noodles

Method

1. Soak dried shitakes in hot water until tender, then rinse, cut and discard stems, and slice thinly
2. Add pork or chicken to water in a saucepan , bring to boil and cook for a couple of minutes until just done. Top water level back up to 5 cups.
3. Add sliced mushrooms to the broth and bring back to the boil. Add miso, bonito flakes, Dashi , tofu and half the spring onions. Reduce heat and simmer for 5 minutes.
4. Cook noodles according to pack instructions, drain and divide between four serving bowls.
5. Ladle soup over the noodles and sprinkle with the remaining spring onions.

Product used in recipe

• Hakubaku - Hakubaku Organic Soba