Miso Soba Soup

Ingredients

Instructions

1. 1

   Bring a medium saucepan of water to the boil for the noodles, and in a second saucepan add the 800 ml water for the soup. While the soup water heats, cut the tofu into small cubes, slice the spring onions, and shred the chicken if not already prepared.

2. 2

   Cook the soba noodles according to the packet, usually 4-5 minutes, until just tender. Stir once early so they do not clump. Drain and rinse briefly under warm water to remove excess starch, then divide between 2 serving bowls.

3. 3

   As the soup water reaches a gentle simmer, add the dried wakame, tofu, and shredded chicken. Simmer for 2 minutes to warm through and rehydrate the wakame; keep the heat gentle so the broth stays clear and the tofu holds its shape.

4. 4

   Turn the heat to low. Place the white miso in a small bowl, add a ladleful of the hot broth, and whisk until smooth, then stir it back into the saucepan with the sesame oil. Do not boil after adding miso, or its aroma can become harsh and less delicate.

5. 5

   Taste the broth and adjust with a little extra hot water if you want it lighter. Ladle the soup over the soba, then finish with the sliced spring onions and serve immediately while the noodles are springy and the broth is hot.

Nutrition per serving

Notes

• •Using pre-cooked chicken keeps this recipe within 15 minutes; rotisserie chicken works very well.
• •If your soba contains a high percentage of wheat, rinse gently after cooking to improve the broth's clarity and texture.
• •For extra depth, replace part of the water with a light dashi, though the soup is still tasty and approachable with water alone.
• •Add the miso off the boil whenever possible to preserve its mellow sweetness and probiotic character.

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