Name: Shiitake miso soup with noodles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 200g udon or soba noodles (can be gluten-free); 4 cups vegetable stock (or dashi); 100g fresh shiitake mushrooms; 1 Tbsp red miso paste; 100g firm tofu; 1 Tbsp dried wakame; 3 spring onions

Shiitake miso soup with noodles

10 Jan 2019

by Wholeness

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

I made this Shiitake miso soup with udon with vegetable stock and gluten-free (buckwheat)s noodles, but if gluten is not an issue for you can use normal wheat udon, which is cheaper. Proper miso soup is made with Dashi, but it’s not suitable for vegans or vegetarians as it’s created from dried bonito (tuna) flakes! You can get dried wakame seaweed in Asian delis.

Ingredients

200g udon or soba noodles (can be gluten-free)
4 cups vegetable stock (or dashi)
100g fresh shiitake mushrooms
1 Tbsp red miso paste
100g firm tofu
1 Tbsp dried wakame
3 spring onions

Instructions

Cook the noodles in a pan according to the package instructions and drain. Set aside in the pan and cover with a lid.
Slice the shiitake and dice the tofu. Finely chop the spring onions.
Heat the stock in another saucepan, add the shiitake and cook for 10 minutes.
Mix the Miso paste in a small bowl with a ladleful of the soup until smooth, then add to the saucepan. Add the wakame and tofu. Cook for 3 minutes until the seaweed is soft.
Serve the soup with the spring onion scattered on top.