Shiitake Soba Noodle Soup

DF, GF & RSF

RECIPE

Ingredients

Serves 4

2-inches ginger root

4 nori sheets

1/4 cup shiitake mushroom, dried

8 cups water

1 small bunch kale, chopped

2 tablespoon miso paste

5 tablespoon tamari

1 teaspoon tobasco

375g organic tofu, cubed

200g or 7-9 shiitake mushrooms, fresh

1 lime, juiced

4 eggs, hard boiled

organic soba noodles

1 small bunch spring onion, chopped

2 tbsp black sesame seeds to garnish

Method

Broth:

In a large pot, combine the ginger, nori sheets, dried mushrooms and boiling water. Boil for 20-30 minutes while you prepare the other ingredients. Carefully strain the broth so you have just the liquid left. Add the miso paste and stir it’s well blended. Add lime juice, tasting until you like the flavour. Turn heat down to a very low simmer, keeping the broth at a wam temperature.

Fillings:

While the broth is marinating, preheat the oven to 200ºC. Place fresh mushrooms and tofu evenly on the baking tray and drizzle evenly with the tamari and tabasco mixture. Roast in the oven until crispy, tossing once to cook evenly (about 10 minutes).

Bring another saucepan to a boil. Add in soba noodles to cook, stirring frequently to prevent sticking (about 3 minutes). Drain the noodles and rinse them in cool running water to prevent sticking. Otherwise, divide noodles between four large bowls and keep warm.

In a seperate smaller saucepan, bring water to a boil. Add 4 eggs and cook evenly for 8 minutes to produce hard boiled eggs. Once cooked perfectly, peel back the egg shell and cut in halves.

Serve:

Bring broth to a boil. Add chopped kale and simmer until wilted and bright green.

Divide the noodles among four bowls. Add the shiitake, tofu, spring onions and pour over the hot broth. Top with egg and sesame seeds.