Miso Soup with Buckwheat Noodles

Name: Miso Soup with Buckwheat Noodles
Yield: Serves 4–6
Cuisine: Japanese
Ingredients: miso 1 x 200 g packet; kombu seaweed 1 stick, chopped into 3 or 4 pieces; boiling water 1.25 litres (2 pints); buckwheat noodles 100 g (3½ oz); spring onions small bunch, finely sliced; sesame seeds 2 tbsp, toasted in a hot dry pan for 1 minute

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

About

This is probably the quickest and easiest dish in this section, and, in contrast to the food that we have grown up with, the lightness and simplicity of Japanese cuisine can almost leave one with the sense of having forgotten something.

Ingredients

miso 1 x 200 g packet
kombu seaweed 1 stick, chopped into 3 or 4 piece

Asia
Japan
Soup
Vegan

Method

Place the miso and kombu seaweed in a saucepan with the boiling water and boil for 15 minutes.
While the miso is cooking, cook the buckwheat noodles in a separate saucepan according to the instructions on the packet. When cooked, refresh in cold water.
When ready to serve, divide the noodles among bowls. Pour in the miso stock