Japanese Miso Noodles
A quick, delicious and nutritious condiment, miso is also a wonderful digestive aid. The Japanese embrace the concept of shun (“shoon”) as a healthy culinary force in staying healthy. Shun food is the chef’s daily specials using the freshest, most seasonal ingredients brimming with Mother Nature’s new energy. Eating food reflecting current seasonal conditions is more than half the battle won in staying healthy. Do substitute relevant produce in miso-laced dishes to enjoy good health with good food! Serves 4
8-10 oz. tofu, cubed
8 oz. buckwheat noodles
2 oz. pre-sliced shiitake, softened in hot water;
or 4 oz. mushrooms, sliced
4 tablespoons miso (red, etc.)
6 cups filtered water
2 teaspoons sea salt, or to taste
½ cups green onions, chopped
- Bring water to a boil.
- Add tofu and shiitake. Bring to a boil on medium, about 3-5 minutes.
- Add noodles and boil another 3 minutes. Season to taste.
- Add miso last, making sure soup doesn’t boil over.
- Serve garnished with green onions.
- Note: Add leftovers to enrich the flavors even more. Or, fresh items such as hardboiled eggs, olives and mozzarella cheese