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Ingredients
- 3 ounces, weight Dried Soba Noodles
- 4 cups Water
- 2 Tablespoons Miso Paste
- 3 ounces, weight Tofu, Chopped (optional)
- 4 Tablespoons Green Onions, Thinly Sliced
- 3 leaves Cilantro
- 1 pinch Red Pepper Flakes
Method
- Cook the soba noodles in salted water; drain, run cold water over the noodles to stop them from cooking, shake off any excess water and set aside.
- In a medium sauce pan, bring 4 cups of water to a boil. Reduce the heat to a gentle simmer and remove from heat. Pour a bit of the hot water into a small bowl and whisk in the miso paste, so it thins out a bit (this step is to avoid clumping). Stir this back into the pot. Taste, and then add more (the same way) a bit at a time until it is to your liking. Also, some miso pastes are less salty than others, so you may need to add a bit of salt here. (Add 2-3 ounces tofu, if desired.) Remove from heat.
- Split the noodles between two (or three) bowls, and pour the miso broth and tofu over them.
- Top with green onions, cilantro and red pepper flakes.
