Tofu mushroom soba
pers.
min
min
Ingrédients
- 2 liters (8 cups) miso soup
- 12 dried Chinese mushrooms
- 15 ml (1 tablespoon) white miso paste
- salt to taste
- 340 g (3⁄4 lb) dry soba noodles
- 675 g (1 1⁄2 lb) silken tofu, drained, diced
- 500 ml (2 cups) wakame (seaweed) salad, rinsed
- 2 green onions, thinly sliced
- Roasted sesame seeds or shichimi togarashi, to serve
The steps
- Bring the stock to the boil in a stockpot. Add mushrooms, cover and turn off. Let stand 20 min. Remove mushrooms. Trim and remove stems. Thin cap. Set aside.
- Place miso in a small bowl. Thin with hot broth. Add to remaining stock. Taste and add salt if necessary. Keep warm over low heat.
- In a large pot of salted water, cook noodles according to package instructions. Drain. Divide among 4 bowls.
- When noodles are almost ready, place tofu, seaweed and mushrooms on a large plate. Reheat in microwave for approx. 1 min.
- Pour broth, tofu, seaweed and mushrooms into bowls. Sprinkle with green onion. Serve with sesame seeds or shichimi togarashi.
