Loading...

Prepare the broth: In a large pot, combine the vegetable broth, grated ginger, and minced garlic. Bring to a gentle simmer over medium heat.

While the broth is simmering, cook the soba noodles according to package directions. Typically, this involves boiling them in a separate pot of salted water for 4-5 minutes until al dente. Drain well and rinse with cold water to prevent sticking.

Add the miso paste, soy sauce, and mirin to the simmering broth. Whisk well until the miso paste is fully dissolved. Reduce heat to low and keep warm.

In a separate pan, heat the sesame oil over medium heat. Add the sliced shiitake mushrooms and sauté for 3-5 minutes until softened and lightly browned.

Add the cubed tofu to the pan with the mushrooms and gently toss for 2-3 minutes to warm through.

To assemble the bowls, divide the cooked soba noodles among 4 serving bowls. Ladle the hot miso broth over the noodles.

Arrange the sautéed shiitake mushrooms and tofu on top of the noodles and broth. Add a handful of fresh baby spinach to each bowl.

Garnish generously with thinly sliced spring onions. Serve immediately.


Prepare the broth: In a large pot, combine the vegetable broth, grated ginger, and minced garlic. Bring to a gentle simmer over medium heat.

While the broth is simmering, cook the soba noodles according to package directions. Typically, this involves boiling them in a separate pot of salted water for 4-5 minutes until al dente. Drain well and rinse with cold water to prevent sticking.

Add the miso paste, soy sauce, and mirin to the simmering broth. Whisk well until the miso paste is fully dissolved. Reduce heat to low and keep warm.

In a separate pan, heat the sesame oil over medium heat. Add the sliced shiitake mushrooms and sauté for 3-5 minutes until softened and lightly browned.

Add the cubed tofu to the pan with the mushrooms and gently toss for 2-3 minutes to warm through.

To assemble the bowls, divide the cooked soba noodles among 4 serving bowls. Ladle the hot miso broth over the noodles.

Arrange the sautéed shiitake mushrooms and tofu on top of the noodles and broth. Add a handful of fresh baby spinach to each bowl.

Garnish generously with thinly sliced spring onions. Serve immediately.
