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Japanese Soba Noodle Soup
- Makes
2
portions - Difficulty
Easy
This is not a traditional Japanese soup. It is the
Ingredients
- olive oil, for frying
1 1 litre 34 fl oz
Method
Heat a little olive oil in a medium-sized pan and fry the shallot for a few minutes until translucent. Add the boiling water and the noodles and bring to a simmer for about 5 minutes. In a small bowl, mix the miso with some water and the ginger, add to the broth and give it a good mix. Cut the pak choy in half and add to the broth, scatter the spring onions on top and serve the soup immediately
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I made this after coming home from a later than expected musical afternoon. The dish came together really quickly. I embellished the recipe a bit by steeping some star anise, Sichuan peppers, shiitake mushrooms, slices of fresh ginger and a tablespoon of soy sauce in the boiling water earlier in the day. The Bloke, who rarely considers that ‘soup is dinner’ loved every slurpy mouthful. My broth didn't come out clear like in the photo though; once I added the miso paste it went cloudy. Didn’t affect the flavour at all.
That is so lovely and and makes me super happy. The broth is underneath all those lovely noodles in the image :))))