Miso buckwheat soba noodle soup with roasted shiitake mushrooms, prawns and tofu

I don’t think this noodle soup counts as a ramen or pho.Unlike these dishes, with their rich, flavoursome broth that has probably cooked for a good ten hours or so, this is a quick fix.

I can’t say that I made the stock here myself, instead I went and bought it from Waitrose (cheat!). The stock I have used is called dashi and is a fish based stock made with dried bonito tuna flakes and kelp. It is often used as a base for miso soup, which is how I have used it here.

Feel free to use any noodles you like. I love the nuttiness of buckwheat noodles which are really nutritious, full of fibre and naturally gluten-free.

Don’t skip the lime here…it is the finishing touch and brings a nice freshness to the soup.

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Miso buckwheat soba noodle soup with roasted shitake mushrooms, prawns and tofu

SERVES

3

INGREDIENTS

For the soup

  • Thumb sized piece of fresh ginger
  • 1 tbsp. dried shitake mushrooms
  • 1 sheet of dried nori
  • 500 ml dashi stock
  • 500ml water
  • 2 tbsp. miso paste

For the mushrooms

  • 300g shitake mushrooms
  • Toasted sesame oil
  • 2 tbsp. soy sauce or tamari

For the noodles

  • 200g buckwheat soba noodles
  • Toasted sesame oil

Toppings

  • Pak choi, about a handful
  • Silken tofu
  • Spring onions
  • Cooked prawns

To serve

  • 4-5 limes
  • Soy sauce or tamari
  • Chilli flakes (optional)

METHOD

Pre-heat the oven to 180oC.

Start by making the miso soup. In a large saucepan, put the ginger, dried mushrooms, nori, stock and most of the water (leaving about half a cup). Put the miso paste in a small bowl and use the rest of the water to loosen it to a thinner consistency. Keep this to one side, we will add it at the end.

Let the broth simmer on a medium heat while you prepare the rest of the ingredients. The longer you simmer the broth, the stronger the flavour will become. This will make it tastier, however, it will also reduce quite a bit so you may want to add some more water at the end if you plan on cooking it for longer than an hour so that there is enough for everyone.

Slice up the mushrooms and lay out on a baking tray. Drizzle with sesame oil and about 2 tablespoons of tamari or soy and use your fingers to toss everything so all of the mushrooms are coated. Put them in the oven for about 12 minutes.

Bring a large pan of salted water to the boil and then add the noodles. Lower the heat slightly and cook according to packet instructions (mine took five minutes). Be careful not to overcook, if you are using 100% buckwheat noodles they can fall apart more easily. Once cooked, drain and run under cold water. Toss with a tablespoon of sesame oil to stop them from sticking and then set aside.

Strain the broth through a fine sieve into another pan and discard of the bits. Keeping the soup on a medium-low heat, stir in the miso and add the pak choi to cook briefly.

Prepare the rest of toppings. Slice up the tofu into cubes, slice up some spring onions and cut the limes into wedges.

To serve, divide the noodles into bowls, pour over the hot soup, top with tofu, prawns, mushrooms and a scattering of spring onion. Squeeze plenty of lime on top.

Bring more lime wedges, soy sauce and chilli flakes (if you like a bit of heat) to the table so that people can add their own to their taste.

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