Miso Broth with Soba, Edamame and Pak Choi

Make miso broth with soba, edamame and pak choi, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
120 g Edamame beans, shelled (Shelled weight. In the pod, about half of what you weigh is pod.)
1.5 tbsp (27 g) White miso paste
150 g Cooked soba noodles (Cooked weight.)
120 g Pak choi
80 g Mushrooms, sliced
30 g Spring onion
A thumb, sliced thin Fresh ginger
400 ml Vegetable stock (Made up from a cube or a pot.)
2 tsp (10 g) Tamari
1 sheet, about 3 g Nori sheets
Half a chilli, sliced Fresh red chilli
Ingredient notes on the recipe page.

METHOD
1. Bring the stock to a simmer with the ginger and mushrooms and cook for five minutes.
2. Add the edamame and the pak choi stalks for two minutes, then the leaves for one.
3. Take the pan off the boil. Loosen the miso in a ladle of the hot broth, then stir it back in with the tamari. Do not boil it after this.
4. Put the hot soba in a bowl, pour the broth over, and finish with spring onion, chilli and the nori torn into pieces.

Contains gluten cereals, soya and celery.
Miso made with barley carries gluten. White rice miso does not.
Most soba is buckwheat blended with wheat. Pure buckwheat soba exists and carries no gluten.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/miso-broth-soba-edamame-pak-choi

AI-generated images illustrating the recipe.

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