Miso Broth with Tofu and Noodles

Ingredients

• 400 g firm tofu
• 4 tbsp white miso paste
• 200 g dried soba noodles
• 1200 ml vegetable stock
• 4 spring onions
• 2 pak choi
• 2 tbsp soy sauce
• 1 tbsp sesame oil

Method

1. 1

   Bring the vegetable stock to a gentle simmer in a large saucepan. Whisk in the miso paste and soy sauce — do not let it boil as this destroys the miso's flavour.

2. 2

   Cook the soba noodles in a separate pan of boiling water according to pack instructions, then drain and rinse under cold water.

3. 3

   Drain the tofu and cut into 2cm cubes. Add to the simmering broth along with the halved pak choi and cook for 3 minutes.

4. 4

   Divide the cooked noodles between deep bowls. Ladle the hot broth, tofu and pak choi over the top.

5. 5

   Finish each bowl with sliced spring onions and a few drops of sesame oil.