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.
- 12 gm instant dashi (2 sachets)
- 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
- 1Bring 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.
- 2Meanwhile, cook noodles in a separate saucepan of boiling salted water until just tender (2-3 minutes), then drain and divide among serving bowls.
- 3Add tofu and spinach to miso mixture, stir to wilt, then ladle mixture over noodles and serve topped with spring onion, nori and sesame seeds.
Dried sea vegetables are available from health-food shops and Japanese grocers.