Ingredients

• 3 portions of soba noodles

Soup

• 1 onion, ~3/4 cup finely diced
• Shitake mushrooms, 3/4 cup finely diced
• 1 tsp olive oil, or other oil of choice
• 1/2 cup white miso paste
• 1/4 cup tahini
• 8 cups water
• 2 tbsp sriracha or other hot sauce.

Toppings (adapt to taste | not included in above timing)

• Roasted bok choy (salt and pepper)
• Sweetcorn
• Carrot, julienned
• Scallions, greens only, chopped
• Soy marinated egg*
• Extra hot sauce

(*) Soy marinated egg: 2 eggs, 1/2 cup water, 5 tbsp of soy sauce, 4 tbsp of mirin. Fill a small saucepan with water. Bring the water to a boil, add a dash of vinegar. Add the eggs and boil for 7min. Remove the eggs and run under cold tap water. Make the marinade (1/2 cup water, 5 tbsp of soy sauce and 4 tbsp of mirin). Peel the eggs and add to the marinade. Rest overnight.

Method

1. Prepare your toppings.
2. Finely dice the onion and shitake (optional).
3. Heat oil in a saucepan over medium heat. The saucepan should have at least a 2L capacity.
4. Add the onions and shitake to the pan, sauté until the onions are soft and translucent.
5. Add 1/2 cup of miso and 1/4 cup of tahini.
6. Sautée 3 min, stirring to combine.
7. Slowly whisk in 8 cups of water and 2 tbsp sriracha (or other hot sauce).
8. Mix to combine and keep on low heat whilst you make the noodles.
9. Cook the soba noodles according to packet instructions. You can cook them in the broth or in a separate pot. If you cook them in the broth, add a bit of extra water to counter the absorption by the noodles. Starch from the noodle will also slightly thicken the broth.
10. Assemble in individual bowls: evenly distribute noodles, broth, toppings (roasted bok choy, sweetcorn, nori, julienned carrots, sliced scallions, soy marinated egg, extra hot sauce).