Miso Mushroom Soba Noodle Soup

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Step 1.

Heat up a glug of oil in a pan and gently fry your wild mushrooms with cumin seeds, chilli flakes, and a large pinch of salt for about 10 mins until crisp . Finish with soy sauce and cook for another min after that.

Step 2.

Bash the ginger and garlic in a pestle and mortar. Add that mixture to a saucepan with the miso paste, soy sauce, honey and 2l of water. Season with salt and pepper.

Step 3.

Cut the tofu into small cubes.

Step 4.

Bring a pan of water to a boil. Cook the soba noodles according to package instructions.

Step 5.

Add tofu cubes, spinach and noodles to the soup.

Step 6.

Ladle your soup into your bowl before topping it with your crispy mushrooms and a drizzle of sesame oil. Enjoy

500g Mixed Wild Mushrooms
½ Tsp Cumin Seeds
1 Tbsp Honey
5cm Knob Of Ginger
3 Cloves Of Garlic
4 Tbsp Miso Paste
2 Tbsp Soy Sauce
300g Spinach
400g Firm Tofu
400g Soba Noodles
4 Tbsp Sesame Oil
2 Tbsp Sesame Seeds