Miso Soup with Soba Noodles, Mushrooms and Broccoli
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g soba noodles
- 1 liter water, warm
- 4 tablespoon miso paste, dark
- 4 tablespoon soy sauce
- 2 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 250 g mushrooms, brown
- 5 spring onion (s)
- 2 cloves garlic)
- 1 broccoli
- 2 teaspoons ginger
- 1 teaspoon chilli flakes
Print Recipe
Pin Recipe Instructions
- Cut the mushrooms into slices. Cut the broccoli into florets. Slice the spring onions and set aside the green part. Finely chop the garlic.
- First cook the soba noodles in a large saucepan for 3 minutes, then drain into a sieve and rinse with cold water.
- Dry the pot and put it back on the stove. Put some oil in the pot and heat it up. Fry the mushrooms for about 5 minutes and lightly salt. After 5 minutes stir in the white part of the spring onions, garlic and ginger and sauté briefly. Dissolve the miso paste in warm water and add the mixture together with the broccoli to the saucepan. Let the soup simmer for 10-15 minutes, until the broccoli is cooked through. Finally stir in the soy sauce, rice wine vinegar and sesame oil.
- Divide the noodles in 2 bowls and distribute the soup on top. Garnish the soup with the green part of the spring onions and the chilli flakes.
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