Vegan Soba Noodle Soup

• 200g soba noodles
• 1 pack firm tofu
• 350g shiitake mushrooms, stalks removed
• 1 pak choi
• 50g Swiss chard or kale
• 1 carrot
• 1 watermelon radish
• Black sesame seeds to garnish

TOFU MARINADE

• 1 tsp miso paste
• 1 tsp light soy sauce
• 1 tsp mirin

STOCK

• 1l vegetable stock
• ½ thumb sized piece ginger
• 2 garlic cloves
• 1 spring onion
• 2 tbsp light soy sauce
• 1 tbsp miso paste
• 1 tbsp mirin
• 1 tbsp sake

PREPARATION

• or your stock, finely chop the ginger and garlic cloves and finely slice spring onion, carrot and watermelon radish

• Cut the fresh shiitake mushrooms into ½ cm slices. Slice the Swiss chard and cut the pak choi into quarters.

• Cut the tofu into cubes and marinade with miso, soy sauce and mirin making sure all the tofu pieces are coted well.

• Soak the noodles in hot water for 8-10 minutes if you like your noodles with a bite. If you prefer your noodles softer, then boil your noodles for 4-5 minutes on a rolling boil.

COOKING

• In a saucepan heat a tablespoon of vegetable oil. Once the oil is hot, add the garlic, ginger, spring onions. Add the miso, mirin, sake and the vegetable stock. Bring to boil and cook for 2-3 minutes, lower the heat and simmer for 8-10minutes.

• In a frying pan, heat a teaspoon of oil and start cooking the mushroom slices. Cook for 2-3 minutes before adding a ladle of your stock. Cook for a further 3 minutes and set aside.

• Add a teaspoon on the same frying pan and start the tofu for 3-4 minutes on each side until golden brown.

• Just before serving, re-heat the noodles in the stock for 30-60 seconds. Blanch the vegetables in the stock starting with the harder vegetables (watermelon radish and carrot), blanch the Swiss chard and pok choi for a minute.

• Serve your bowl of noodles topped with the mushrooms, tofu and vegetables. Finish off black sesame seeds and shredded spring onion.