Oriental Soup with Tofu & Wakame

Preparation time: 40 minutes


Miso Broth:

2 tsp olive oil or flax seed oil
1/2 cup onion, finely-chopped
2 tsp fresh garlic, minced
1 Tbsp fresh ginger, crushed to paste
1 Tbsp soy sauce4 cups (32 oz) veggie broth
2 Tbsp miso

Himalayan Salt and freshly
Ground black pepper to taste
For the Ginger Miso Soba Soup:
40g chilli/turmeric & ginger pili nuts
4 oz soba (buckwheat) noodles
1/3 cup fresh shitake mushrooms, roughly-chopped
100g Fresh Wakame leaves
7 oz firm or extra-firm tofu
1/2 cup scallions, chopped
1 broccoli sesame seeds and/or chili flakes, for serving and

Instructions:

Broth:

Heat the oil in a large pot over medium heat, until shimmering. Add the onion, garlic and ginger, and cook for a few minutes until softened. Add the soy sauce, and stir to combine. Cook for another minute. Add the stock, cover and bring to a boil. Remove the lid, and let simmer uncovered for another 10 minutes.Ladle a half cup or so of the broth into a small bowl. Stir in the miso and whisk until dissolved. Pour the miso broth into the pot and cook for a minute or two to heat through (but don’t let come to a boil). Assemble the Ginger


Miso Soba Soup:

Bring a large pot of water to a boil. Cook the soba noodles according to package directions, about 3 minutes. Alternatively, cook the soba noodles in the simmering ginger broth, prior to adding the miso. Add broccoli and wakame and cook for a minute or two to soften.Add the tofu. Pour the miso broth over the top and sprinkle with the sesame seeds and chilli pili nuts.