Gluten & dairy free, Yutaka’s soybean noodles are the star of this quick-and-easy broth, perfect as a snack or light supper. Featuring shiitake mushrooms and spring onions, there is a heady mix of flavours thanks to the miso, ginger, garlic, kombu dashi and sesame paste that are combined with soy milk. Great for vegetarians & vegans too.
1. Soak the shiitake mushrooms in 700ml water, and set aside.
2. To make the soup, peel and chop the ginger. Slice the spring onions into thin rounds.
3. Heat the toasted sesame oil and vegetable oil in a medium saucepan on medium heat. Fry the spring onions, and ginger to infuse the flavour into the oil. Fry for a couple of minutes.
4. Add the shiitake mushroom liquid and kombu dashi stock powder to the saucepan. Simmer for 15 minutes.
5. In a large mixing bowl, add the white miso, sesame paste, mirin, grated garlic and then combine well.
6. Sieve the stock and pour over the miso mixture slowly while whisking to ensure a smooth soup. Reserve the shiitake mushrooms to use as toppings.
7. Chop the spring onions into thin rounds, Thinly slice the shiitake mushrooms. Cut the nori seaweed sheet into 3cm x 7cm strips.
8. Bring the soup to the boil, and reduce the heat to low. Add the soy milk to the soup, then simmer on low heat for a couple of minutes. Be careful not to let it boil after adding the soy milk as it will cause the soy milk to curdle.
9. Boil 1.5L water in a saucepan, then add the noodles. Boil for 6 minutes. When the noodles are cooked, drain well. Then serve in the soup. Top with the spring onions, and shiitake mushrooms. Garnish with sesame seeds and nori seaweed.