Japanese soba noodle soup with fish
3 cup(s), (750ml)
Dry soba noodles (100% buckwheat)
1 medium, cut into matchsticks
115 g, halved lengthways
Canned bamboo shoots, rinsed, drained
225 g, (1x225g can)
150 g, (shiitake), stalks removed, thickly sliced
150 g, trimmed, halved diagonally
400 g, cut into 3cm pieces
2 individual, trimmed, thinly sliced diagonally
Baby spinach leaves
1½ cup(s), (30g)
- Whisk 3 cups (750ml) water, stock, miso and tamari in a large saucepan until combined. Bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until slightly reduced.
- Meanwhile, cook noodles in a large saucepan of boiling water for 3–4 minutes or until tender. Drain. Divide noodles among serving bowls.
- Add carrot, corn, bamboo, mushrooms, beans and fish to stock mixture and bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes or until fish is just cooked through. Stir in shallots and spinach. Ladle hot soup over noodles in bowls. Serve.