Is there anything more luxurious than indulging in a warm, salthy, brothy soup during the wintertime? This season has seen us seeking out dishes that provide comfort. This Miso, Ginger and Mushroom Broth Bowl by Maddy Trueman does exactly that; it's body-warming and hearty and requires minimal effort to pull together. Now is the perfect time to get into the kitchen and enjoy this steaming bowl of tender vegetables and silky noodles; there's truly no greater consolation on a cold Winter's day.
1 tbsp sesame oil
2 shallots, chopped finely
2 cloves of garlic, minced
1-inch piece of ginger, grated
100g shiitake mushrooms, sliced
150g oyster mushrooms, sliced
2 tbsp white miso paste
750ml chicken bone broth or vegetable stock
200g buckwheat soba noodles
1 bunch of bok choy or other asian greens
1 tbsp tamari, plus extra to taste
2 free range eggs
spring onion, to garnish
sesame seeds, to garnish
1. Add sesame oil to a large pot. Heat over high temperature. Add shallots, cloves and ginger. Sauté for 3 minutes.
2. Add mushrooms and sauté for a further 3 minutes or until fragrant and brown. Add miso and mix to combine.
3. Add broth and bring to a boil. Reduce heat and simmer for 10 minutes. Add bok choy and tamari. Taste and add extra tamari if needed.
4. Meanwhile, Bring a large saucepan of water to boil and cook soba noodles as per packet instructions. Rinse until water runs clear. Divide noodles between two large bowls.
5. Bring a small saucepan of water to boil and poach eggs for 2-3 minutes. Remove eggs and set aside.
6. Ladle mushroom broth into the bowls. Top with egg and garnish with spring onion and sesame seeds. Enjoy hot, best eaten with chopsticks!
Buckwheat soba can be found at most specialty and health food stores. Alternatively, use a different soba noodle, udon noodle or rice noodles. Broths and stocks vary in saltiness so add additional tamari or sea salt to your taste.
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