“In Japan, drinking the soba-noodle water, called soba-yu, is part of the pleasure of the meal,” says cookbook author Antoni Porowski. “For this soup, I use the soba cooking water and some miso paste as the base. Be gentle with your miso and add it off the heat: high temperatures kill its beneficial live bacteria and probiotics.”
Read: Three superfoods to add to your diet
Serves: 4
Ingredients
- 150g soba noodles
- 3 tablespoons toasted sesame oil, plus more for drizzling
- 3 garlic cloves, gently smashed and peeled
- 2 tablespoons finely chopped, peeled fresh ginger
- 450g mixed wild mushrooms, stems trimmed if using shiitakes, caps halved or quartered if large
- kosher salt
- 300g frozen peas, thawed
- 150g baby spinach, mizuna, tatsoi or mixed Asian greens
- 75g white miso paste
- 1 tablespoon soy sauce, plus more for serving
- 4 spring onions, thinly sliced
- red chilli flakes, toasted sesame seeds and/or micro greens for topping (optional)
Method:
Cook the noodles in boiling water according to the packet instructions. Drain in a colander placed over a large bowl. Set aside the soba water. Rinse the noodles under cold running water, drain, and set aside.
Measure the soba water and add more water if needed to make two litres. (Or discard any extra soba water).
Read: Cashew Miso Cream with Young Vegetables
Heat the oil in a large wide saucepan over medium high heat. Add the garlic and ginger and cook, stirring frequently, until fragrant, about one minute. Stir in the mushrooms with a generous pinch of salt. Cook, stirring occasionally, until tender, about five minutes. Stir in the peas and cook for one minute. Add the soba water, increase the heat to high and bring just to a low boil. Stir in the greens and immediately remove from the heat.
Scoop 60ml of the broth into a bowl and whisk in the miso. Return the mixture to the soup, add the soy sauce and stir to combine. Divide the noodles among four bowls. Ladle the soup over them. Top with the spring onions. Drizzle over sesame oil and soy sauce and top with red chilli flakes, sesame seeds and micro greens, if desired.
Let’s Do Dinner by Antoni Porowski, photography by Paul Brissman, is published by Bluebird, available now.
Read: What is umami?
Are you a fan of miso soup? Please let us know how the recipe turns out for you in the comments section below.
– With PA
If you enjoy our content, don’t keep it to yourself. Share our free eNews with your friends and encourage them to sign up.