4 cups water
1 tbsp mirin
2 tbsp soy sauce or tamari (optional)
75g organic soba noodles dry (1/3 of a pack)
3 shallots (green onions) diced
1 cup chopped kale or spinach
4 tbsp Genmai Miso
1 tbsp lightly toasted sesame seeds
1 sheet leftover nori seaweed cut into medium strips OR 2 tbsp Sea Shanti Seaweed (see bottom of page)
optional: other vegetables including mushroom, snow peas or broccoli go great with this soup
optional: to make it a complete meal add a protein source such as baked tofu or freerange eggs. For eggs add when the water is boiling and let them lightly poach for 1 minute before adding the vegetables
Method for Japanese Miso and Soba Noodle Soup
Put water, mirin and soy sauce or tamari if using into a saucepan and bring to a boil.
Meanwhile cook the soba noodles according to packet directions (usually boil for 4 minutes).
Once water is boiling add vegetables. Turn down heat and whisk in the miso but make sure to not bring the water back to a boil as this will kill off all the goodness in the miso.
Remove from heat. Arrange soba noodles into two bowls. Top with the miso soup and vegetables. Add the seaweed and toasted sesame seeds. Enjoy!