Miso Noodle Soup
Simple, satisfying and supercharged with goodness, this soup is rich in gut healing probiotics, vitamins and minerals that also support the nervous system.
Prep Time: 8 minutes
Cook Time: 10 minutes
Servings: 2
Ingredients
2 tbsp dried wakame
1 tbsp sesame oil
300g firm tofu, cut into 4cm cubes
1 tbsp tamari
200g 100% buckwheat soba noodles
2 tbsp brown rice miso
2 tbsp fresh lime juice
5cm piece ginger, peeled, finely grated
1 tbsp sesame seeds, toasted
1 tbsp fresh parsley leaves
Steps
- Boil a full kettle. Place wakame in a medium bowl and cover with half the boiled water. Set aside for 10 minutes to soften. Drain.
- Heat oil in a large frying pan over medium heat. Reduce heat to low. Add tofu and tamari. Cook, turning occasionally for 5 minutes or until lightly browned.
- Cook soba noodles in a large saucepan of boiling water for 6 minutes or until tender. Drain.
- Divide miso between serving bowls. Whisk in 1½ cups boiling water each until miso is dissolved. Using tongs, add noodles, tofu and wakame. Stir in lime juice.
- Using your fingertips, squeeze the grated ginger over the bowls, allowing the juice to drip in. Discard the pulp.
- Top with sesame seeds and parsley.
Recommendations
Instead of fresh parsley, try thinly sliced spring onion.
Add some of your favourite vegetables to the soup such as chopped steamed sweet potato, snow peas, shredded carrot or green beans. You can also serve soup with a side of lightly steamed Asian greens such as bok choy, pak choy, choy sum or gai lan.
This soup is best made just before serving.
Store any leftovers can be stored in an airtight container in the fridge for up to 2 days.
