A light and refreshing soup, perfect for a summer's day. Filled with lots of crispy mushrooms and soft tofu, this one is super easy to throw together.
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Serves
4
Wild Mushroom
Cumin Seed
Honey
Ginger
Garlic
Miso Paste
Soy Sauce
Spinach
Firm Tofu
Soba Noodles
Sesame Oil
Sesame Seeds
Salt
Peppers
Serves
4
Wild Mushroom
Cumin Seed
Honey
Ginger
Garlic
Miso Paste
Soy Sauce
Spinach
Firm Tofu
Soba Noodles
Sesame Oil
Sesame Seeds
Salt
Peppers
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat up a glug of oil in a pan and gently fry your wild mushrooms with cumin seeds, chilli flakes, and a large pinch of salt for about 10 mins until crisp . Finish with soy sauce and cook for another min after that.
Step 2.
Bash the ginger and garlic in a pestle and mortar. Add that mixture to a saucepan with the miso paste, soy sauce, honey and 2l of water. Season with salt and pepper.
Step 3.
Cut the tofu into small cubes.
Step 4.
Bring a pan of water to a boil. Cook the soba noodles according to package instructions.
Step 5.
Add tofu cubes, spinach and noodles to the soup.
Step 6.
Ladle your soup into your bowl before topping it with your crispy mushrooms and a drizzle of sesame oil. Enjoy
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