Sesame Miso Soba Noodle Soup

• servings: serves 2
• total time: 18 minutes

Ingredients

1 tsp oil

3 green onions, whites and green separated, finely sliced

1 tbsp chili crisp oil

100 g mushrooms

pinch of salt

3 cloves garlic, minced

3 cups water

3 tbsps sesame paste

1 ½ tbsps miso

1/4 cup hot water

1 tbsp sesame oil

2 servings of soba noodles

Tofu:

1 tbsp oil

1/2 254g block tofu, sliced into triangles

1 tbsp soy sauce

Garnish:

Green onion greens, finely sliced

Toasted sesame seeds

Directions

Heat oil in a saucepan over medium heat. Add whites of green onion and sauté for about a minute or so. Then add mushrooms and a pinch of salt and sauté until the mushrooms are lightly golden brown. Add chili crisp and garlic and sauté until fragrant, another 2 minutes or so. Add water to the saucepan and bring to a simmer. Lower the heat and simmer for 5-10 minutes.

In the meantime, stir together sesame paste, miso and hot water in a small bowl and cook soba noodles according to package directions.

Pour soy sauce over the tofu slices and make sure each side gets coated. Let it marinate for 5-10 minutes. Heat oil in a small pan and fry tofu on each side until golden brown.

Remove the broth from the heat and stir in sesame-miso mixture along with sesame oil and the greens of your green onion.

Divide noodles between two bowls. Pour over the broth and top with seared tofu, more green onion and toasted sesame seeds. Enjoy!