Japanese Soba Noodle Soup
Don't think of this as the traditional Japanese soup, but rather a 'quick-fix', vegan version. There's no need to fear, because it’s just as delicious...
Serves
Makes 2 portions
Total Time
20 Minutes
Ingredients
Olive oil, for frying
1 shallot, sliced
1 litre (34 fl oz/4 cups) of boiling water
200g (7 oz) of soba noodles
2 tbsps of miso paste
1 thumb-sized piece of ginger root, grated
2 pak choy (bok choy), halved
2 spring onions (scallions), green and all, sliced
A sprinkle of sesame seeds, to serve (optional)
Method
Step 1
Heat a little olive oil in a medium-sized pan and fry the shallot for a few minutes until translucent. Add the boiling water and the noodles. Bring to a simmer for about 5 minutes.
Step 2
In a small bowl, mix the miso with some water and the ginger, add to the broth and give it a good mix.
Step 3
Cut the pak choy in half and add to the broth, scatter the spring onions on top and serve the soup immediately, topped with the sesame seeds, if using.
Extracted from 7 Day Vegan Challenge by Bettina Campolucci Bordi (Hardie Grant, RRP £15) Photography Ó Nassima Rothacker
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