Soba noodle soup with tofu and shiitake

Ingredients

For 1 serving

• Soba noodles70 g
• Tofu100 g
• Shiitake mushrooms80 g
• Spinach60 g
• Vegetable broth350 ml
• Soy sauce1 tablespoon
• Mirin1 teaspoon
• Ginger5 g
• Spring onions1
• Sesame oil1 teaspoon

Contains: gluten, soy, sesame, celery,

In season: October – March

Method

1. Bring a pan of water to the boil for the soba. Meanwhile, peel the ginger and slice it thinly; wipe the shiitake with a damp cloth, remove the tough stems and slice them; cut the tofu into roughly 2 cm cubes; slice the spring onion.
2. In another pan bring the vegetable stock to the boil with the soy sauce, mirin and ginger.
3. Add the shiitake and tofu and simmer over medium heat for 5 minutes, until the mushrooms are soft.
4. Meanwhile, cook the soba in the boiling water for 4 minutes until tender; drain and rinse quickly.
5. Add the washed spinach to the broth and cook for 1 minute, until wilted.
6. Put the soba in a bowl, pour over the broth, tofu and vegetables and finish with the spring onion and sesame oil.