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White miso soup with soba noodles

Name: White miso soup with soba noodles
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 4
Cuisine: Japanese recipes
Ingredients: 1 litre good quality vegetable stock; 2 tbsp mirin (from the world food section of supermarkets); 2 tbsp soy sauce, plus extra; 2 carrots, finely sliced; 1 small daikon (mooli), peeled and thinly sliced (optional); 100g shiitake mushrooms, halved; 3 tbsp white miso paste (we like Clearspring; available from the world food section of supermarkets and online); 200g firm silken tofu, cut into 1cm pieces; 200g soba noodles, cooked to packet instructions

Published: 31 Dec 13
Updated: 18 Mar 24

A bowl of miso a day keeps the doctor away, say the Japanese – especially when you add shiitake mushrooms, known for their immune-boosting properties.

Easy
January 2014

Test kitchen approved

Serves 4
Hands-on time 25 min

A bowl of miso a day keeps the doctor away, say the Japanese – especially when you add shiitake mushrooms, known for their immune-boosting properties.

Nutrition: per serving

Calories: 468kcals
Fat: 13.1g (0.8g saturated)
Protein: 33.4g
Carbohydrates: 57g (7.8g sugars)
Fibre: 2.8g
Salt: 3.2g

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Ingredients

1 litre good quality vegetable stock
2 tbsp mirin (from the world food section of supermarkets)
2 tbsp soy sauce, plus extra
2 carrots, finely sliced
1 small daikon (mooli), peeled and thinly sliced (optional)
100g shiitake mushrooms, halved
3 tbsp white miso paste (we like Clearspring; available from the world food section of supermarkets and online)
200g firm silken tofu, cut into 1cm pieces
200g soba noodles, cooked to packet instructions

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Method

Bring the stock and 250ml water to a simmer in a pan over a medium heat, then stir in the mirin and soy sauce. Add the carrots and daikon, if using, and cook for 5 minutes. Add the mushrooms and cook for another 5 minutes or until everything is tender.
Whisk in the miso, then add the tofu and cook for 1 minute or until warmed through. Remove from the heat and season to taste.
To serve, divide the noodles among 4 bowls, then pour over the soup. Top with the shredded spinach and sesame seeds (if using). Serve with extra soy sauce. You could serve this soup with shredded baby spinach and 2 tsp each white and black sesame seeds (optional).