- 1 packet De Hobbit tofu (270 g) - 250 g soba noodles - 8 shiitake mushrooms - 200 g spinach - 2 spring onions - 2 tablespoons dark miso paste - soy sauce, to taste - 1 teaspoon black sesame seeds - chilli flakes, to taste
In a pot, cook the soba noodles as directed on the packet. Rinse in cold water to prevent the noodles from sticking. Finely cube the tofu. Leave the shiitake mushrooms whole, or slice if preferred. Wash the spinach. To a second pot add 1.2 litres of water and bring to the boil. Turn down the heat, add the tofu, shiitake and spinach and bring back to the boil. In the meantime, slice the spring onions into discs. In a small bowl, dissolve the miso paste in a small quantity of the cooking liquid. This will prevent the soup from becoming lumpy. Take the soup pot from the heat and add the dissolved miso. Season to taste with soy sauce. Fill four bowls with soba noodles. Add the miso soup, tofu and vegetables. To finish, season with soy sauce, black sesame seeds and chilli flakes to taste.