Miso, soba noodle, prawn and silverbeet soup
Dry soba noodles (100% buckwheat)
1 medium, thinly sliced
2 tsp, finely grated
¼ cup(s), (75g)
150 g, cut diagonally into 4cm pieces
100 g, chopped
Raw peeled prawns
400 g, bought frozen, thawed
2 individual, thinly sliced
- Cook noodles in a saucepan of boiling salted water following packet instructions or until just tender. Drain.
- Meanwhile, heat oil in saucepan over a medium heat. Cook onion, stirring, for 5 minutes or until softened. Add ginger and cook stirring, for 1 minute or until fragrant.
- Add 1L (4 cups) boiling water and miso to pan. Whisk until combined. Add beans and silverbeet and simmer, covered, for 2 minutes or until tender. Add prawns and simmer for 1–2 minutes or until just cooked through.
- Divide noodles and soup among bowls. Serve sprinkled with shallots.