After making a stir fry recipe with Soba noodles I wanted to try it with Miso soup. Thus attempting another one from the famous Japanese cuisine.

I found a very easy way out to achieve this recipe. So, the most important part is the miso soup, which can be made by instant miso soup taste maker. So you get the miso paste in packets which you mix with water and boil it. What I added to it was also a cube of vegetable stock and increased the water levels. Thus resulted the miso soup which formed the base of this recipe. Let it come to a boil and reduce in quantity to it’s half.

Second step would be to prepare the tofu. I had bought from market a packet of basil flavored tofu which I rinsed a bit, cut into pieces, coated them with a slurry of cornstarch and seared them in a pan with black and white sesame seeds.

Third step would be to prepare the vegetables for which I sauteed spring onion whites, bell peppers (red , green and yellow), bak choi, onion and carrot ribbons. I added citron pepper, 1 tsp light soya sauce, garlic powder to provide flavor.

Next step is easier than making the miso soup is to just get the boiled soba noodles. Follow the instructions on the packet of noodles for figuring out the boiling time.

Last step was to assemble all the components to make a delicious looking miso soup bowl. Start off with soup, then alternate with vegetables and noodles. Finish off with the tofu and spring onion greens. Also garnish with black and white sesame seeds. Instant soup packet also consisted of a packet with dried seaweed and spring greens.

We found this recipe to be very filling and healthy at the same time as our dinner recipe.

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