Black Soba Noodle Mushroom Miso Broth 

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I made this a few weeks back for the amazing yoga teacher, Annie Clarke from @mind_body_bowl when she came for a FAST FOOD recipe.  She loved Asian flavours and I had just come back from Japan and was inspired by a rather tasty udon dish I had eaten in Izu.  You can put any noodles with this but I here are some striking black soba which are naturally gluten-free.  I also add in this incredible Japanese 7 spice-mix called Shichmi.  It goes with pretty much anything and you can buy it easily online.  This is a typical seasoning that Japanese will serve at the table with soya sauce.  I have a brilliant grocer where I buy these enoki mushrooms but thinly sliced button or any other variety will work just as well.  Remember that the soya sauce, miso and lime is to taste so you can add more depending on your preference.  I wanted to show how many different veg you can add to this soup but if you just added the mushrooms, carrots and edamame that would be enough.  Please do not feel that you need to add everything.  It is about what you have in the fridge and what is quick to cook.  


Serves 2


1-2 tbsp sesame oil/sunflower oil

1/2 a medium onion, diced

2 thumbs of ginger, diced

1 garlic clove, diced

2 tbsp mirin wine, I used this but it’s not essential

150g carrots (about 3 medium), thinly sliced with a mandolin if possible

1 litre vegetable stock, hot

2 tbsp dried mushroom powder, I used this or you can chop up some dried mushrooms

200g mushrooms, thinly sliced

150g edamame, I used frozen

large handful spinach, roughly chopped 

150g noodles, cooked

2 tbsp brown rice vinegar/ white wine vinegar

1 tbsp miso paste, white or brown is fine

4-5 tbsp soya sauce, I used tamari

zest and juice of half a lime

sprinkle of shichimi (Japanese 7-spice, this one)

Pinch of sea salt

100g silken tofu, cut into squares (optional)

bean sprouts for garnish (optional)

Sesame seeds for garnish (optional) 

Cook the noodles following the packet instructions.  If using soba noodles, you will need to drain and then wash under with cold water.  Leave to one side.

Set a large saucepan to a medium to high heat and add in the oil to heat up.  Throw in the diced onion and ginger to fry for 2 minutes before adding in the chopped garlic.  Add the sliced carrots and then pour in the mirin (if using) followed by the vegetable stock and mushroom powder.  Bring to the boil and then down to a simmer for about 5 minutes or until the carrot is cooked.  Next add in the edamame and turn the heat back up for 3 minutes.  Add in the mushrooms and simmer for about 2 minutes until they have softened.  In a small bowl add the miso paste and add a little cold water to break it up to a loose liquid.   Turn off the heat and add in the miso liquid.  Then add the spinach, vinegar, soya sauce, lime, pinch of salt and a good sprinkle of shichimi.  Stir everything together and taste.  You can add more soya or miso if you like.  Add the cooked noodles to warm up in the sauce and tofu if using.  Serve straight away.  This soup is fine to reheat the next day.

Nina ParkerComment