Miso soup with seaweed and noodles
I normally use dried wakame for my miso soup, but I bought a pack of dried seaweed from my local South-east Asian shop so I thought I’d try it out. Well it’s much wider, thicker and chewier than wakame and combining it with soba noodles made the soup really filling. I used special “green tea” soba noodles, again found in the Asian supermarket but other versions would work too.
Ingredients
Method
- Cook the noodles according to the packet instruction, then drain and keep warm. This should take about 5 minutes.
- Heat the vegetable stock in a saucepan, add the edamame beans and cook for 5 minutes.
- Add the seaweed, cook for another 3 minutes or so.
- Meanwhile, mix the miso, soy sauce and rice vinegar in a small bowl with a spoonful of the soup and make a smooth paste.
- Turn off the heat. Add the chopped spring onion pieces and the miso mixture to the soup.
- Add the noodles. Reheat if necessary.
- Serve with sesame seeds scattered on top, if liked.