Elevate your senses with a Japanese miso noodle soup that's a symphony of umami. Dive into silky buckwheat noodles, organic shiitake, and fresh bok choy. A medley of miso, tamari, and sesame oil dances in the broth, while Tasmanian Wakame Leaf adds oceanic elegance. With a dash of ginger, tofu cubes, and optional protein, every spoonful is a crescendo of flavor. This soup isn't just a meal; it's an edible masterpiece that harmonizes tradition and innovation.
2 cups stock of choice such as dashi.
Soba (or other) noodles – we used 100% buckwheat noodles
A few shitake mushrooms preferably organic for added umami and additional immune boost
Bok choy
1 heaped tbsp white miso paste
2 tbsp tamari (or soy sauce)
1 tbsp sesame oil
1 tsp grated ginger
1.4g Power Super Foods Wakame Leaf (cut or broken up into pieces)
Sliced shallots
Tofu sliced into cubes
Optional: chicken or fish
Bring stock to boil then lower to a simmer
Prepare noodles as per the package instructions
Place miso paste in a bowl with sliced bok choy and grated ginger
Pour hot broth over
Add tamari and sesame oil and mix into soup
Add Wakame Leaf – it will soften into silky smooth pieces in the hot soup.
Add tofu or meat if using
Add noodles prepared as per packaging instructions
Stir and top with sliced shallots
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Wild harvested from the pristine waters of the Atlantic, Power Super Foods Dulse grows in a remote, intertidal zone. This immaculate environment e...
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Wild harvested from the pristine waters of the Atlantic, Power Super Foods Wakame grows in a remote, intertidal zone. This immaculate environment e...
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Rare and unique, our premium red Dulse (Palmaria palmata) seaweed is hand-harvested from the icy cold waters of Dark Harbour in the Canadian Mariti...
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Nori seaweed (Porphyra umbilicus) is most familiar as the wrapping around sushi, and is also known as "purple Laver" due to the inky-black colour,...
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