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Miso soup with ginger, tofu, soba noodles and shiitake mushrooms
Serves 4 Starters and mains
Ingredients
- 250g soba noodles
- rapeseed oil, for drizzling
- 75g shiitake mushrooms
- 150g firm tofu, cut into cubes
- few pinches of shichimi
- togarashi (Japanese spice mix, available to buy at souschef.co.uk) or chilli flakes
- 1tbsp fresh ginger, grated
- 2tbsp shoyu (Japanese soy sauce, available to buy at souschef.co.uk)
- 75g broccolini or broccoli florets
- 75g miso paste
- 1tbsp lime juice
- drizzle of sesame oil
For the dashi (MAKES 1LITRE)
- 1 strip of kombu seaweed (available to buy from souschef.co.uk)
To serve (optional)
- 1 cucumber, cut in thin sticks
- 2 spring onions, thinly sliced
- handful of sesame seeds
- handful of fresh herbs such as chives or coriander
Method
To make the dashi, soak the kombu in 1litre water overnight in the fridge, or for a minimum of 1 hour. Transfer to a large saucepan, bring to a simmer then remove the kombu. Strain the liquid through a sieve and store in the fridge until ready to use.
Cook the soba noodles according to the packet instructions. Rinse in cold water and drain then set aside.
Heat a frying pan over a medium–high heat and add a drizzle of rapeseed oil. Stir-fry the shiitake mushrooms for a couple of minutes then remove from the pan and set aside. Clean the pan, add another drizzle of rapeseed oil, then stir-fry the tofu cubes until golden and sprinkle with salt and a little shichimi togarashi. Remove from the heat and set aside.
Bring the dashi to the boil in a soup pot, then reduce the heat to a simmer. Add the ginger, shoyu, mushrooms and broccolini and simmer for 10 minutes, then remove from the heat.
Separate 200ml of the dashi broth and dissolve the miso paste in it. Pour the concentrated miso dashi back into the pot and add the lime juice and a drizzle of sesame oil. Taste and adjust the flavour with additional miso paste, if needed.
Pour the miso soup into 4 bowls then add the tofu cubes and soba noodles. Top with cucumber, spring onions, sesame seeds and chives or coriander.
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