AT A GLANCE
For a dish that's light yet satisfying, it's hard to go past a bowl of miso soup - ours is full of mushrooms, tofu and green tea noodles, with a good helping of ginger to give it some kick. This is an ideal recipe to customise to your liking - try broccolini in place of the spinach, or swap out the tofu for poached chicken.
|01||Bring 1 litre water to a simmer in a saucepan, add dashi and simmer for flavour to develop (4-5 minutes). Whisk in miso, add ginger, mushrooms and sea vegetable and simmer for 4-5 minutes.|
|02||Meanwhile, cook noodles in a separate saucepan of boiling salted water until just tender (2-3 minutes), then drain and divide among serving bowls.|
|03||Add tofu and spinach to miso mixture, stir to wilt, then ladle mixture over noodles and serve topped with spring onion, nori and sesame seeds.|