If you have homemade stock on hand, this delicious, nourishing soup can be made in moments. It’s a perfect mid-week meal when you might otherwise turn to takeaway.
2 x 90 g dried soba noodles (gluten-free)
1 litre vegetable stock (preferably homemade)
1 ½-2 tbs white miso (gluten-free if needed)
4-5 slices fresh ginger
1 bunch bok choy, leaves separated
300 g assorted mushrooms, halved or sliced if large
200 g medium tofu, cubed
40 g snow pea sprouts, trimmed
2 spring onions, chopped, optional
1. Cook noodles according to instructions on packet, drain.
2. Heat stock in a large heavy based pan over medium-high heat. Bring to boil, reduce heat, add miso and ginger and simmer 2-3 minutes. Add bok choy leaves and mushrooms and simmer 1 minute.
3. Divide noodles between serving bowls. Add stock and vegetables. Add tofu to bowls. Scatter with sprouts and spring onions to serve.