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RECIPE: Miso soup with soba and greens

A twist on a Japanese classic that's perfect for a winter's day (or night)

Though miso is normally paired with ramen, and not soba or udon (which are nearly always prepared in a bonito-based broth), this simple dish that couples the Japanese soup with buckwheat (soba) noodles still works very well. And this is a meal (or snack) that's also eco-friendly, especially when made with all-Aussie ingredients - which most of these can be.  



  • ? cup shiro (white) miso paste
  • 90 g dried soba noodles, broken in half
  • 1 bunch choy sum, trimmed, torn into thirds
  • 1 bunch thin green asparagus, woody ends discarded, broken into thirds
  • 300 g organic soft tofu, drained, cut into rough 2 cm pieces
  • green onions, thinly sliced into rounds
  • 2 tsp sesame seeds, toasted
  • ? cup torn toasted nori



1. Whisk together the miso paste and 2 litres of water in a large saucepan until well combined. Place the saucepan over medium heat and bring to a simmer.

2. Add the soba noodles and stir gently with a fork for 1 minute. Add the choy sum and asparagus and allow to simmer gently for 2 minutes or until the green leaves have wilted but the stems are still crunchy.

3. Divide the tofu and green onion among serving bowls. Ladle over the miso mixture.

4. Sprinkle with the sesame seeds and toasted nori and serve hot.


Notes: 1 teaspoon equals 5 ml; 1 cup equals 250 ml


Recipe by Damon Gameau


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Published: 9 June 2020

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