Light, filling and super healthy!
The Japanese know what’s good. Seaweeds are very rich in essential amino acids and minerals. You can usually find them dried in the supermarket, organic supermarket or an Asian supermarket. Can’t find it? No problem, the soup is also delicious without it.
Usually not a fan of tofu? Silk tofu is very soft in taste and surprisingly tasty! We often use it in sweet dishes, such as a vegan cheesecake or chocolate mousse. But it is also perfect in noodle soup like this.
The cooking time of this Japanese soup is super short. So first prep all your ingredients and within fifteen minutes your meal will be on the table!
- 5 g wakame
- 1/2 bok choy
- 100 g shiitake mushrooms
- 2 tbsp miso pasta
- 150 g buckwheat noodles
- 200 g silken tofu
- 2 spring onions
- 3 g of fresh coriander
- 2 norivelles
- 25 g bean sprouts
- 1 tbsp roasted sesame seeds
- optional: fresh red pepper or chilli pepper
1. Wash the dried wakame and rinse well. Cut the bok choy and the shiitake mushrooms into small slices.
2. Boil 1 liter of water. Dissolve 1 tablespoon miso paste in it. Cook the noodles in it, according to the instructions on the package, in about 8 minutes.
3. Add the wakame, bok choy and mushrooms for the last few minutes. Cook for about 3 minutes until the vegetables are tender. Then divide the soup into two large bowls.
4. Cut the tofu into pieces and divide over the hot soup. Cut the spring onion and coriander small. Tear the nori sheets into pieces. Divide the spring onions, coriander, nori skin, bean sprouts and sesame seeds over the soup bowls.
5. Optionally, you can spice up the soup with a fresh red pepper or a spoonful of chilli pepper.