Ingredients
The following ingredients have 4 Servings
- 1L (4 cups) salt-reduced vegetable stock
- 20g instant dashi powder
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- 2 carrots, peeled, thinly sliced
- 1 small daikon radish, peeled, thinly sliced (optional)
- 100g shiitake mushrooms, halved
- 2 tablespoons white (shiro) miso paste
- 200g firm silken tofu, cut into 1cm pieces
- 200g soba noodles, cooked to packet instructions
- Chinese broccoli (gai lan) or baby spinach leaves, shredded, to serve
- 2 teaspoons each white and black sesame seeds
Instruction
- Bring stock and 1 cup (250ml) water to a simmer in a saucepan over medium heat. Stir in dashi powder, mirin and soy sauce. Add the carrot and daikon, if using, and cook for 5 minutes. Add the mushroom and cook for 5 minutes or until tender.
- Whisk in the miso, then add the tofu and cook for 1 minute or until warmed through. Remove from heat.
- To serve, divide noodles among bowls, then pour over soup. Garnish with shredded broccoli or spinach, and sesame seeds.
