What you need :
• 4 Tbs of miso paste – buy the “live” miso block from the fridge – in a health food shop or Asian grocer
• 1 packet of Udon or Soba Noodles
• 1 packet fresh Shitake Mushrooms (or you can use dried)
• 2 cups of good quality chicken stock – homemade Bone Broth is ideal
• 2 cups water
• 1 sachet of dried bonito flakes – from Asian grocer
• 2 -3 Tbs organic tamari (a healthy version of soy sauce)
• 2 shallots – chopped
• Shredded dried seaweed – for garnish
• Bean shoots – for garnish, rinse them well first
• Chopped fresh coriander for garnish (Optional)
What you do:
Slice mushrooms and place in a saucepan with the chicken stock and cook for 5 mins. If using dried, it will take a bit longer, cook until they are soft. Then add the water, bonito flakes, and shallots, and tamari, cook for 2 minutes longer, or until hot.
In a separate saucepan, prepare noodles.
In the serving bowls place 1 Tbs of miso paste, in each, then pour in about ¼ cup of the soup into each bowl, and mix until miso paste is dissolved. Then divide the rest of the soup amongst the bowls. Then add in cooked noodles. Top with seaweed bean shoots, and coriander ( or serve on the side).
Add extra tamari to taste, and some fresh chilli is desired.
* Miso should not be boiled as this destroys the beneficial bacteria.
* for a complete meal, serve with a boiled egg, or poached chicken, or organic tofu or tempeh.
