Miso Noodle Soup
Ingredients
- 1 clove garlic minced
- 2 tsp ginger finely grated
- 1 shallot finely diced
- 100 g silken tofu diced 2cm
- ½ baby bok choy thinly sliced
- 2 tsp sesame oil
- 50 g silverbeet
- 2 Tbsp white miso paste
- 2 cups vegetable stock
- 2 cups water
- 80 g soba noodles
- to taste soy sauce
- ½ chilli thinly sliced (for serving)
- 1 spring onion thinly sliced (for serving)
Instructions
- Prep garlic, ginger, shallot, tofu and bok choy.
- Heat sesame oil in a small-medium pot on medium heat. Add garlic, ginger and shallot and cook for 1-2 minutes, until beginning to soften.
- Add miso paste and cook for about 30 seconds, then add stock and water and bring to a gentle boil.
- Add soba noodles and cook for 2-3 minutes, until noodles are tender.
- Add bok choy, tofu and silverbeet to pot, season to taste with soy sauce.
- Prep chilli and spring onion.
- Serve miso soup topped with chilli and spring onion.
