1.25 L vegetable stock
100 g white miso paste
50 g ginger, finely grated
100 g shiitake mushrooms, sliced
50 g enoki mushrooms, separated
2 x 90 g bundles Hakubaku Organic Somen Noodles
300 g silken tofu*, cut into 2 cm cubs
½ cup edamame
2 spring onions, white & green, julienned
Garnish Sesame seeds
Mushroom & Miso Somen Soup
1. Place vegetable stock into a large saucepan & bring to the boil. Turn down the heat to a
simmer & whisk in miso paste & ginger. Add mushrooms & simmer for 1 min.
2. Prepare somen as per pack instructions.
3. Divide hot somen evenly between 4 serving bowls. Top with tofu & edamame. Pour over the
hot broth & divide the mushrooms between the bowls. Top with spring onion & garnish with
*Tip: You can use any type of pre-cooked protein in place of tofu, if desired.