Miso Broth with Soba, Edamame and Pak Choi
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Miso is added off the heat because boiling it flattens the flavour and the aroma goes up the extractor. The broth should be hot, not bubbling.
Most soba is buckwheat mixed with wheat. The pure buckwheat kind carries no gluten and works the same way here, and the miso and tamari are already without it.

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