Japanese soba noodle soup with fish
5
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Packed with fresh flavours, crunchy vegies, savoury miso and deliciously slurpy noodles, this soup makes a sophisticated meal any day of the week
Ingredients
Fish stock
3 cup(s), (750ml)
Miso paste
2 tbs
Tamari, salt-reduced
1 tbs
Dry soba noodles (100% buckwheat)
180 g
Carrot(s)
1 medium, cut into matchsticks
Baby corn
115 g, halved lengthways
Canned bamboo shoots, rinsed and drained
225 g, (1x225g can)
Mushrooms
150 g, (shiitake), stalks removed, thickly sliced
Green string beans
150 g, trimmed, halved diagonally
Ling, raw
400 g, cut into 3cm pieces
Green shallot(s)
2 individual, trimmed, thinly sliced diagonally
Baby spinach
1½ cup(s), (30g)
Instructions
1
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.
2
Meanwhile, cook noodles in a large saucepan of boiling water for 3–4 minutes or until tender. Drain. Divide noodles among serving bowls.
3
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.
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