Miso soup with soba noodles & mushrooms

Posted by adm On February - 8 - 2012

How to cook Miso soup with soba noodles & mushrooms


  • 15g dried whole shiitake mushrooms
  • 375ml (1 1/2 cups) boiling h2o
  • 270g dried organic soba noodles
  • 2L (8 cups) weewee
  • 3cm-piece fresh gingerroot, raw, thinly sliced
  • 5 x 18g pkts Kanesa Instant Miso Soup Wakame
  • 3 shallots, ends cut, thinly sliced diagonally
  • 100g enoki mushrooms, ends cut, or sliced button mushroom

How to:

  • Place shiitake mushrooms in a small heatproof bowl and pour over the boiling weewee. Set aside for 10 minutes or until mushrooms are bid. Enfeeble, reserving the liquified. Thinly slice the mushrooms.

  • Lag, cook the noodles in a large saucepan of boiling water for 4 minutes or until bid. Drainpipe.

  • Place the h2o, ginger and reserved liquid in a saucepan over high oestrus. Bring to the moil. Reduce heat to low. Add the instant miso and whisk until combined. Add the shallot, shiitake and enoki mushrooms, and stir until well combined.

  • Divide noodles and soup among serving bowls. Serve immediately.

  • Prepare time:15 min.

    Cooking time:15 min.

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