The finished recipe. Miso Broth with Soba, Edamame and Pak ChoiIngredients 1 to 6. 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 onionIngredients 7 to 11. 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 chilliStep 1. Bring the stock to a simmer with the ginger and mushrooms and cook for five minutes.Step 2. Add the edamame and the pak choi stalks for two minutes, then the leaves for one.Step 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.Step 4. Put the hot soba in a bowl, pour the broth over, and finish with spring onion, chilli and the nori torn into pieces.
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