White miso soup with soba noodles

Method

1. 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.
2. 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.
3. 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).