Name: Vegetable soba noodle soup with miso bone broth
Yield: Serves 3–4
Ingredients: 1 tsp unrefined toasted sesame oil; 100 g of soba (buckwheat) noodles, snapped in half; 1 litre (4 cups) bone broth, water or dashi stock; 1 tbsp Braggs Liquid Aminos or tamari, depending on miso strength; handful of watercress; 1 tbsp brown rice miso, plus extra depending on miso strength; 1 stick of celery, diced; 1 medium courgette, diced; juice of ½ lemon or lime; 5 cm (2 in) piece of fresh ginger, grated; 1 medium carrot, diced; 3 tbsp ghee; 1 tsp freshly ground black pepper; ½ medium leek, finely chopped; 1 bunch spring onions, sliced, plus extra for serving; 1 clove garlic, finely chopped

Preparation info

Serves
3–4

Difficulty
Easy

Appears in

East by West

By Jasmine Hemsley

Published 2017

About

This is a clean-flavoured dish that’s reminiscent of a lot of simple Japanese cuisine – this kind of dish balances out the more unctuous dishes that I love. It’s like an Asian version of my Spring Clean Vegetable Brown Rice Soup, made using buckwheat soba noodles and miso and ginger for flavour.

In the summer, add some skinned and deseeded tomatoes to this and maybe some fresh oregano for an Italian–Japanese fusion. You could even add some cooked c

Ingredients

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Ingredients

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