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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 3 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 700 ml vegetable stock
  • 1 cup edamame beans
  • 1 small handful of dried seaweed
  • 1 Tbsp miso paste
  • 1 Tbsp Kikkoman soya sauce
  • 1 tsp rice vinegar
  • 150 g Japanese green tea soba noodles
  • 4 spring onions chopped
  • To serve: sesame seeds optional

Method
 

  1. Cook the noodles according to the packet instruction, then drain and keep warm. This should take about 5 minutes.
  2. Heat the vegetable stock in a saucepan, add the edamame beans and cook for 5 minutes.
  3. Add the seaweed, cook for another 3 minutes or so.
  4. Meanwhile, mix the miso, soy sauce and rice vinegar in a small bowl with a spoonful of the soup and make a smooth paste.
  5. Turn off the heat. Add the chopped spring onion pieces and the miso mixture to the soup.
  6. Add the noodles. Reheat if necessary.
  7. Serve with sesame seeds scattered on top, if liked.