Miso Soup with Buckwheat Noodles

Preparation info
  • Serves


    • Difficulty


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.


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


  1. Place the miso and kombu seaweed in a saucepan with the boiling water and boil for 15 minutes.
  2. 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.
  3. When ready to serve, divide the noodles among bowls. Pour in the miso stock