Tofu and mushroom miso soup
100 g, trimmed
100 g, stems removed, halved or quartered
Soba noodles 100% buckwheat
1 baby, trimmed, leaves separated
Silken or soft tofu
300 g, cut into 2cm cubes
2 individual, thinly sliced
- Place the miso and 1.25L (5 cups) water in a large saucepan over medium heat and stir to combine. Bring to the boil and add the mushrooms. Reduce heat and simmer, uncovered, for 3–4 minutes or until tender.
- Meanwhile, cook the noodles in a large saucepan of boiling water, following packet instructions, or until just tender. Add the bok choy to the noodles for the last 30 seconds of cooking. Rinse noodle mixture under cold running water. Drain well.
- Divide noodles, bok choy and tofu between serving bowls. Ladle over the hot mushroom broth and sprinkle with shallots. Serve.