"Miso soup with chili toasted soba, bok choi and bunashimeji. Get the ingredients ready for the first day of 2017…! And make sure to make it after the champagne brunch you will thank me. Filling, flavorful, spicy, warming and every inch is nourishing your tired body to start with full of energy next year!"
Miso Soba Noodle Soup
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Ingredients
12 oz soba noodles
1 cup bunashimeji or shiitake mushrooms
2 cups vegetable stock
2 cups water
4 tbsp white miso
2 cloves of minced garlic
1 Tbsp minced or finely chopped ginger
2 Tbsp sliced scallion
4 baby bok choi
1 tsp chili flakes
2 tsp salt
1 tbsp chili sesame oil (optional)
Method
Heat 1 tbsp oil in a pan on high heat and toast bunashimeji (or shiitake) mushroom with some chili flakes and salt.
In a soup bowl, combine garlic, ginger, scallions & bok choy. Transfer cooked mushrooms into the bowl with prepared ingredients.
Cook soba noodles according to package directions. Rinse in cold water immediately.
Heat 1 Tbsp oil in a pan (preferably a wok).
Toast the soba noodles on very hight heat with chili sesame oil and salt.
Bring vegetable stock and water to a boil in a medium saucepan.
Remove from heat and in a blender, or with a handheld mixer, mix in 4 Tbsp white miso.
Immediately pour liquid over the ingredients prepared in the bowl.
Add soba noodles on top, sprinkled with sliced scallion and sesame seeds.