Japanese soba noodles in broth with vegetables and tofu.

This flavoursome broth is gluten-free and you can omit the eggs if you want to go vegan. Make sure you have a nice deep bowls for this one.

Serves 2:

one pack (200g) shiitake mushrooms, washed and sliced
1 heaped tbsp dry seaweed salad or any seaweed
1/2 inch of fresh ginger, peeled and grated
2 gloves of garlic, peeled and chopped
1 big or 2 small leeks, carefully washed and sliced
2 eggs, soft boiled
1 pack (~200g) soft tofu, cubed
8 asparagus spears, though parts removed
Sesame oil
2 spring onions, thinly sliced
Gluten-free tamari soy sauce
a pack of dry Japanese Soba noodles – note, that they must be made from 100% buckwheat. If you see something like 60% buckwheat 40% wheat the taste will be different and they won’t be gluten-free.*
2 tbsp miso paste

1. Put the mushrooms, leek, seaweed, ginger and garlic to a big pan and fry gently in a little oil for 5-8 minutes until leeks are slightly tender.

2. Meanwhile, steam the asparagus or if you don’t have a steamer, blanch them in boiling water for 3 minutes, then rinse in cold water and set aside. Fry tofu pieces in a separate pan in a little sesame oil with 1tbsp of tamari sauce until golden.

3. Mix miso paste with 600-800ml of boiled hot water then add to the pan with vegetables. Put the noodles in and bring to the boil. Reduce the heat, add tamari sauce and simmer everything until noodles are tender. This should take about 10 minutes.

4. To serve, distribute the noodles, broth and vegetables between two bowls ans top each bowl with asparagus spears and tofu. Peel and slice both eggs in half, but be careful so the yolk won’t run out. Top bowls with egg halves and and sprinkle everything with spring onions.

You can also sprinkle a bit of sesame seeds on top. Yum yum 🙂

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