Miso noodle soup with egg
If you are a fan of japanese food you must try this recipe.
Miso combined with grilled shiitakes, seaweed & soja sauce will give you an umami explosion in your mouth.
Spring onions & sesame seeds give the crunch they need.
The aubergines give some soft body.
Soft egg takes cake of the creamy richness.
Ingredients (3-4 people) :
1 liter chicken broth (or bouillon)
250 g buckwheat noodles (or rice)
3 sheets dried nori seaweed (cut into small stripes)
2 small aubergines
400 g spinach
300 g shiitake mushroom
4 eggs (bio)
1 pack (200 g) of smoked tofu (bio-shop)
1 big piece of minced garlic
1 tablespoon minced ginger
1 tablespoon of sesame oil
2 tablespoons of brown miso paste
3 tablespoons of soya sauce
1 teaspoon of sriracha sauce
1 tablespoon of brown sugar
2 spring onion, finely chopped
Coriander
black sesam seeds
Juice of 1 lime
Peper & salt
Directions:
Chop the aubergines in big chunks and set aside.
Tear the shiitake in smaller pieces and set aside.
In large grill pan, heat some neutral oil and grill the aubergines & shiitakes shortly. Season with pepper & salt and set aside. Do the same for the smoked tofu.
In a large pan heat some neutral oil. Add the minced ginger & garlic. Stir for 3 minutes and add the chicken broth, soy sauce, sesame oil, miso, sriracha sauce & sugar. Add the seaweed, grilled aubergines, shiitakes & tofu and let this simmer for 10 minutes.
Cook the noodles according to the package.
Cook the eggs 5-6 min.
At last add the spinach & lime juice.
Serve with the soft egg in 2, fresh coriander, black sesame seeds & spring onions.
Nina Beckers
