Miso noodle soup with mushrooms and ginger

For a dish that's light yet satisfying, it's hard to go past a bowl of miso soup - ours is full of mushrooms, tofu and green tea noodles, with a good helping of ginger to give it some kick. This is an ideal recipe to customise to your liking - try broccolini in place of the spinach, or swap out the tofu for poached chicken.

You'll need

12 gm (2 sachets) instant dashi 80 gm shiro (white) miso paste 1 tbsp finely grated ginger 200 gm shiitake mushrooms, halved 50 gm oyster mushrooms, torn 50 gm enoki mushrooms 1 tbsp dried sea vegetable (see note) 300 gm green tea soba noodles 150 gm silken tofu, diced 1 bunch English spinach, trimmed Thinly sliced spring onions, torn nori and roasted sesame seeds, to serve


  • 01
  • Bring 1 litre water to a simmer in a saucepan, add dashi and simmer for flavour to develop (4-5 minutes). Whisk in miso, add ginger, mushrooms and sea vegetable and simmer for 4-5 minutes.
  • 02
  • Meanwhile, cook noodles in a separate saucepan of boiling salted water until just tender (2-3 minutes), then drain and divide among serving bowls.
  • 03
  • Add tofu and spinach to miso mixture, stir to wilt, then ladle mixture over noodles and serve topped with spring onion, nori and sesame seeds.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Dried sea vegetables are available from health-food shops and Japanese grocers.

Featured in

May 2017

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