Miso, tofu, buckwheat noodle soup

Simple dish with humble flavours. Basically it's the classic miso soup with add ons.

If you can find 100% buckwheat noodles then you’re creating a gluten free dish. 

Serves 2

Ingredients

1/2 courgette 

2-4 stalks of fresh spring onions

handful of fresh coriander/cilantro leaves 

3 tbsp heaped miso paste 

800 ml water 

7-8 shiitake mushrooms 

200grams plain or smoked tofu 

1/2 or 3/4 pack of buckwheat noodles 

* optional: flakes of dried nori (dried seaweed)

Miso, tofu, buckwheat noodle soup

1. Bring the water & miso paste to a boil, whisking the miso to loosen the paste. 

2. Meanwhile, chop the courgette, tofu, shiitake and the white ends of the spring onions into blocks. of 2x2cm.

3. Add the veggies + tofu to the water & miso.

4. Cook on a low simmer for 10min.

5. Bring water to boil for the noodles. Cook according to the noodle package, taking off 1min of the cooking time as they will continue to cook when in the soup. I usually add a little oil to the noodle water as they usually easily stick to each other once they come out of the water. 

6. Sieve the noodles. taste the soup. Place the noodles in the bottom of the bowls then top with the soup.

7. Finally add the green ends of the spring onions and the coriander leaves.