Miso Noodle Soup with Mushrooms & Ginger

Ingredients

• 12 g instant dashi
• 80 g shiro (white) miso paste
• 1 tbsp finely grated ginger
• 200 g shiitake mushrooms, halved
• 50 g oyster mushrooms, torn
• 50 g enoki mushrooms
• 1 tbsp dried seaweed
• 300 g green tea soba noodles
• 150 g silken tofu, diced
• 1 bunch English spinach, trimmed
• Thinly sliced spring onions, torn nori and roasted sesame seeds, to serve

Instructions

1. Bring 1 l of water to a simmer in a saucepan, add the dashi and simmer for 4 – 5 minutes to let the flavour develop. Whisk in the miso, add ginger, mushrooms, seaweed and simmer for another 4 – 5 minutes.
2. Meanwhile, cook the noodles in a separate saucepan of boiling salted water until just tender (2 – 3 minutes), then drain and divide among serving bowls.
3. Add tofu and spinach to miso mixture, stir to wilt, then ladle mixture over noodles and served topped with spring onion, nori and sesame seeds.

© Kachen/Letz Cook

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