Ingredients for 2:
- 100 grams of soba noodles
- 5 portobello mushrooms
- 5 mushrooms
- 5 oyster mushrooms
- 1 bunch of Chinese cabbage
- 1 splash of soy sauce
- 1 teaspoon sesame oil
- 1 piece of ginger root
- 1 liter of vegetable broth
- 1 teaspoon miso paste
Preparation:
1. Cook the soba noodles in copious amounts of unsalted water, bring to a boil, and continue to boil the noodles for 5 minutes.
2. Prepare a large container with cold water. At the end of the cooking time, drain the noodles in a colander and submerge it in the cold water. Let the noodles cool down and release the starch, you will see that the water turns cloudy. Then leave them under running water until the water starts to run clear. The soba noodles are now ready to be added to dishes.
3. Cut the mushrooms and mushrooms into slices and chop the Chinese cabbage. Finely chop the ginger.
4. Heat a pot with a teaspoon of sesame oil, add the mushrooms, mushrooms, cabbage and ginger and sauté for 2-3 minutes. Add the vegetable broth and a good splash of soy sauce. Bring the broth to a boil and cook the vegetables in the soba noodle soup for several minutes until done.
5. Place the soba noodles in the bowls. On top place the mushrooms, mushrooms and cooked cabbage and cover everything with the broth from the Japanese soup.
6. When the soba noodle soup with vegetables and mushrooms is served, dilute half a teaspoon of miso paste in each bowl.