Miso, Mushroom & Soba Noodle Broth
This recipe brings me right back to my days travelling around Asia. It has very few ingredients and is packed full of nutrition. Miso is rich in amino acids which are essential for protein manufacture. Its also high in calcium, magnesium and folate. Its rich source of isoflavones is great for PMS and high cholesterol.
The below serves 2, add additional for extra servings.
- 1 bundle of dry soba noodles (they should come in bundles in the pack) I got the organic Hakubaku noodles at my local market
- 250g of shiitake or chestnut mushrooms
- 1 ½ tbsp miso paste
- 1 head of pak choi
- A handful of fresh coriander leaves
- 450ml water
- Olive oil for cooking
- Sea salt and cracked pepper for seasoning
- Boil some water in a saucepan with some salt. Put in noodles, bring back to boil then simmer for 8 – 10 min.
- Heat a non-stick pan, medium heat. Put oil in and mushrooms. Season well. Cook for approx 5 min.
- Add miso paste and 450ml water. Cook for a further 5 min.
- Drain noodles and put back in the pan, add Pak Choy and coriander.
- Pour in mushrooms and miso broth.
- Bring up to boil. Simmer for 1-2 min
- Taste and season if necessary
Divide between 2 bowls, top with a little extra coriander