Mushroom & Miso Somen Soup
Serves: 4
Style: Soup
Difficulty: Easy
Ingredients
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
Somen
Mushroom & Miso Somen Soup
Method
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
sesame seeds.
*Tip: You can use any type of pre-cooked protein in place of tofu, if desired.
product-recipe

This tasty vegan ramen is made with miso and shiitake mushrooms. It’s quick and easy and will fill you up.
Delicious and easy. Works with any tuna and veggies. But my family’s favorite is chilli tuna and purple cabbage.
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