Miso noodle soup with mushrooms, peas and greens

Nutrition Facts

Amount Per Serving

Calories 376 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Polyunsaturated Fat 5g

Monounsaturated Fat 5g

Sodium 1294mg56%

Potassium 934mg27%

Carbohydrates 55g18%

Fiber 9g38%

Sugar 9g10%

Protein 16g32%

Vitamin A 4226IU85%

Vitamin C 44mg53%

Calcium 96mg10%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

A satisfying supper dish

Prep Time5

Cook Time10

Course: Main Course

Cuisine: American

Servings:

Calories: 376kcal

Author: Antoni Porowski

150 g soba noodles
3 tbsp toasted sesame oil more for drizzling
3 garlic cloves gently smashed and peeled
2 tbsp finely chopped, peeled fresh ginger
450 g mixed wild mushrooms stems trimmed if using shiitakes, caps halved or quartered if large
Kosher salt
300 g frozen peas thawed
150 g baby spinach, mizuna, tatsoi or mixed Asian greens
75 g white miso paste
1 tbsp soy sauce plus more for serving
4 spring onions thinly sliced
Red chilli flakes, toasted sesame seeds and/or micro greens for topping (optional)

Cook the noodles in boiling water according to the packet instructions. Drain in a colander placed over a large bowl. Set aside the soba water. Rinse the noodles under cold running water, drain, and set aside.
Measure the soba water and add more water if needed to make two litres. (Or discard any extra soba water.)
Heat the oil in a large wide saucepan over medium high heat. Add the garlic and ginger and cook, stirring frequently, until fragrant, about one minute. Stir in the mushrooms with a generous pinch of salt. Cook, stirring occasionally, until tender, about five minutes. Stir in the peas and cook for one minute. Add the soba water, increase the heat to high and bring just to a low boil. Stir in the greens and immediately remove from the heat.
Scoop 60ml of the broth into a bowl and whisk in the miso. Return the mixture to the soup, add the soy sauce and stir to combine. Divide the noodles among four bowls. Ladle the soup over them. Top with the spring onions. Drizzle over sesame oil and soy sauce and top with red chilli flakes, sesame seeds and micro greens, if desired.