Vegan Soba Noodle Soup

2 portions soba noodles
200g firm tofu, cut into cubes
150g shiitake mushrooms
1 pak choi, sliced lengthways
½ carrot, thinly sliced
½ watermelon radish (or turnip), thinly sliced
Small handful swiss chard or leafy greens
1 spring onion, chopped
2 garlic cloves, chopped
3cm ginger, chopped
1 tablespoon vegetable oil
Black sesame seeds, to garnish

The Broth
700ml vegetable stock
1 tablespoon white miso paste
1 tablespoon mirin
1 tablespoon sake

The Tofu Marinade
1 tablespoon white miso paste
1 tablespoon light soy sauce
1 teaspoon mirin
1 teaspoon sugar

PREPARATION

COOKING

1. Heat a saucepan over medium heat with a little oil and fry ginger, garlic and spring onion until fragrant.
2. Stir in white miso paste, mirin and sake, then pour in the vegetable stock and bring to a gentle simmer.
3. In a bowl, mix miso paste, light soy sauce, mirin and sugar to create the tofu marinade.
4. Gently coat the tofu cubes in the marinade, turning carefully so they do not break.
5. Heat a frying pan over high heat with a drizzle of oil and sear the shiitake mushrooms until browned and slightly charred. Set aside.
6. In the same pan, sear the marinated tofu until golden on most sides and lightly caramelised.
7. Add any remaining marinade or a splash of the soup to the pan to coat the tofu with extra flavour.
8. Bring the soup back to a boil and add the soba noodles, cooking for about 1 minute until just tender.
9. Add the sliced carrot and radish to the broth and cook for 2-3 minutes until slightly softened.
10. Place the cooked noodles into serving bowls and arrange the tofu and mushrooms over the top.
11. Add pak choi and swiss chard to the broth for about 30 seconds to 1 minute, then ladle the soup and vegetables over the noodles.
12. Finish with spring onion and black sesame seeds before serving.

School of Wok Tips

• Searing mushrooms on high heat helps retain their meaty texture.
• Allow tofu to caramelise properly before adding extra liquid.
• Keep vegetables lightly cooked to maintain their colour and crunch.
• Miso provides deep umami flavour even in a fully vegan broth.

FAQs

What are soba noodles made from?
Soba noodles are traditionally made from buckwheat flour and have a slightly nutty flavour.

Can I use other vegetables in this soup?
Yes. Spinach, cabbage, mushrooms or bean sprouts work well.

How do I keep tofu from breaking?
Use firm tofu and turn it gently when marinating or frying to keep the cubes intact.