MISO & COCONUT SOUP WITH SOBA NOODLES AND SILKEN TOFU
toasted sesame oil
A small handful of spring onion tops
Sesame seeds, for garnish
light coconut milk
vegetable or chicken stock
(or 1 stock cube dissolved in 1 1/2 cups of water)
clove garlic, minced
piece of ginger, minced
dried chilli flakes
Salt, if required
Cook noodles according to packet instructions, drain, and set aside. While the noodles are still hot, add sesame oil and toss to combine.
Add miso paste and half the amount of stock to a bowl. Stir together until it’s a smooth paste.
In a pot, add the remaining stock, minced ginger, garlic, dried chilli flakes and the miso and stock mixture. Cook over a medium flame for 5-7 minutes, stirring frequently.
Add the coconut milk at this stage and gently heat through, without letting it boil. Cook for 2-3 minutes. Adjust seasoning.
To serve, divide the noodles between bowls. Pour over the broth and add tofu to each bowl. Garnish with a few spring onions and sesame seeds. Can be served hot or at room temperature.