Quick, easy and healthy. Great for a detox lunch, Miso is a superfood that is often forgotten. Check all the reasons to eat it here. Enjoy!
3 ounces dried soba noodles
2 - 4 tablespoons miso paste (to taste)
2 - 3 ounces firm tofu, chopped into 1/3-inch cubes
a handful of watercress or spinach, well washed and stems trimmed
2 spring onions, tops removed thinly sliced
big pinch of arame seaweed
a small bunch of corriander
a pinch of red pepper flakes
Cook the soba noodles in salted water, drain, run cold water over the noodles to stop them from cooking, shake off any excess water and set aside. Soak the seaweed in some boiling water for 5 to ten minutes, directions usually in the packet.
In a medium sauce pan bring a liter of water to a boil. Reduce the heat to a gentle simmer and remove from heat. Pour a bit of the hot water into a small bowl and whisk in the miso paste. Add the greens, spring onions and seaweed to the remaining water and simmer for a few minutes. Add the cubes of tofu and take off the heat to warm through. Split the noodles between two (or three) bowls, and pour the miso broth and tofu over them, sprinkle corriander and chili flakes into each bowl.
Posted by Rachel.