23rd August 2007

Miso, Shitake and Soy Bean Soup

Being ill this week, I really wanted something nutritious and comforting and this is what I came up with.  Soy beans are now readily available shelled and frozen.  You may know them as edamame in Japanese restaurants.

2 tbsp brown rice miso
1.5 L water
handful dried shitake mushrooms
200g frozen soy beans
50g buckwheat soba noodles
1 tsp freshly grated ginger
2 spring onions, finely sliced
red picked ginger to serve (optional)

Dissolve the miso paste in water and bring to the boil.  Add soy beans, mushrooms, noodles and ginger and simmer for 10 minutes, or until beans and noodles are cooked.  Serve in soup bowls with spring onions on top and pickled ginger (if using).

Serves 2.