Healthy bowl: Wakame and miso soup. Photo: Marcel Aucar
1 litre stock (vegetable, chicken or dashi)
25g dried wakame seaweed
5 tbsp shiro miso*
2 tsp sesame oil
1 tbsp soy sauce
75g bok choy, very finely shredded
100g udon noodles, boiled and drained
1 lime, juiced
handful of coriander
Bring the stock to the boil in a deep saucepan.
Turn down the heat and add the seaweed then stir in the miso paste, the sesame oil and soy sauce. Taste, adding more miso for a deeper flavour if you wish.
Place the bok choy into serving bowls, add the cooked noodles, then pour over the miso stock.
Finish the soup with lime juice and coriander leaves.
It is always best to add the miso to the hot stock after you have brought it to the boil, because boiling miso kills a lot of its flavour.
*The white (shiro) miso, the least salty, is a good place for a miso newcomer to start.
- Main Ingredients - Noodles, Asian greens
- Cuisine - Japanese
- Course - Starter/Entree, Dinner
- Occasion - Midweek dinner