Crafts and Life

800 ml Vegetable or mushroom stock

4 tbs Miso paste

1 garlic clove, crushed

15 g fresh root ginger, grated

Soy sauce, to taste

100 g Shiitake mushrooms, sliced

100 g Enoki mushrooms, sliced 

100 g Oyster mushrooms, sliced

 4 spring onions, diagonally sliced

2 to 3 heads of Asian Greens

A sheet of Nori seaweed

100 g of firm Tofu, diced

Salt (optional)

To Serve (optional)

A few drops of Sesame Oil

A few drops of Chilli Oil

100 g dried Soba Noodles

Method

Pour the stock into a large saucepan and add the Miso paste, garlic and ginger.  Heat the stock gently and keep stirring until the Miso paste has completely dissolved into the liquid.  Taste, then add a dash of Soy sauce and a little salt if necessary.  Add all the mushrooms, the spring onions and greens and simmer for 2 – 3 minutes until they have softened.

Tear the seaweed onto pieces and divide them and the Tofu between four bowls.  Taste the broth and add a little more Soy to taste, then ladle it over the seaweed and Tofu.  Add a few drops of Sesame and/or Chilli Oil to each bowl if you like.

If you are adding noodles, cook them according to the packet instructions and add them to the bowls.

Serves 4 – taken from The Hairy Dieters Go Veggie