Shiitake miso soup with noodles
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
Method
- 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.