Somen, Tofu and Vegetables in Miso Broth
Ready In: 15 mins
Serves: 4
Ingredients
Directions
- In a large sauce pan or small pot put the miso with 1 cup boiling water, mixing paste and water together until mixture is a thick cream.
- Add the rest of the water, mix well and set aside on low heat.
- Cook the somen in unsalted boiling water for 4 minutes, adding cold water when it foams on top.
- Drain noodles and place in cold water.
- When cool, drain again and set aside.
- Add mushrooms, bok choy, tofu, ginger, scallions, to miso broth.
- Simmer for 3-5 minutes on medium/low heat.
- Add cooked somen and simmer until noodles are thoroughly heated.
- Add drops of chili oil, salt and pepper to taste.
- Divide into bowls and enjoy!
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