Miso Soba Noodles Soup

Learner

Ingredients:

For 4 large bowls

250g Yutaka Soba Noodles

2 tbsp rice bran oil

3 garlic clove, minced

4 stems of spring onions, sliced

120g Yutaka shiitake mushroom

1200ml dashi (Japanese instant stock soup)

6 tbsp (84g) Yutaka Organic Miso Paste

For Toppings:

200g teriyaki tofu (see the recipe below)

1 stem of spring onion, sliced

2g Yutaka wakame (Soak the wakame in water for 10 minutes to reconstitute, drain well. It becomes 20 times bigger in quantity after reconstituted)

1 tbsp Yutaka Roasted Black & White Sesame Seeds

 

For Tofu Teriyaki:

200g Yutaka Tofu

½ tsp minced ginger

1 tbsp rice bran oil or vegetable oil

1½ tbsp Yutaka Tamari Soy Sauce

1½ tbsp Yutaka Mirin

Dice the tofu into cubes then fry in the oil to brown the surface,
Add ginger, mirin and tamari soy sauce then fry until caramelise.

 

Directions:

1. Bring water to the boil in a large saucepan, cook the soba noodles following the instruction on pack.

2. In the meantime, heat the oil in a medium saucepan, fry the garlic and spring onions to infuse the flavour to the oil then add shiitake mushrooms. Fry for a couple of minutes.

3. Add the dashi and bring to boil again then turn down the heat to simmer for a few more minutes.

4. Dissolve the miso in the dashi (take a half cup of dashi in a jug to dissolve miso then pour back into the rest of the dashi if it easier).

5. When the soba noodles are cooked, drain then serve into individual bowls. Set a side.

6. Pour the miso soup on the soba noodles then top with vegetables, wakame, tofu. Sprinkle on the spring onions and toasted sesame seeds. Serve hot.