Sunday, 26 October 2014

Miso Broth with Shiitakes, Pak Choi & Soba Noodles

It's that time again! Another delicious recipe for Suma Bloggers Network... this time it's one of my absolute favourite dishes. A regular go-to in our house, especially if you feel like you need a boost. I adore Clearspring products and Suma Wholefoods have gathered together the best bits of their range. These are the products I have chosen...

(L-R: Clearspring Organic Brown Rice Miso, Kallo Organic Mushroom Stock, Clearspring Japanese Organic Dried Shiitake Mushrooms, Clearspring Organic Tamari Soya Sauce, Clearspring 100% Buckwheat Soba Noodles)

With such amazing ingredients you'd be hard-pushed not to be able to create something delicious. Miso soup is a Japanese staple and this version is packed with goodness. Warming and hydrating with an immense depth of flavour, mMiso Broth with Shiitakes, Pak Choi & Soba Noodles is incredibly satisfying. The pak choi delivers a fresh element in contrast to the richness of the broth and the whole thing is just plain mouth-watering.

To serve 2, you will need:

1 medium White Onion
1 tbsp Coconut Oil
1/2 Celery Heart, with leaves
25g Clearspring Japanese Organic Dried Shiitake Mushrooms
500ml Kallo Organic Mushroom Stock 
1 med/hot Chilli 
2 x Pak Choi
80g Soba Noodles
Splash of Clearspring Tamari Soya Sauce
1 tbsp Clearspring Organic Brown Rice Miso

Firstly soak the dried mushrooms in warm water for 20 minutes. Whilst they're soaking finely dice the white onion and celery heart. Heat the coconut oil in a large, deep pan and add the onion and celery. On a medium heat sweat for 7 minutes. 

Use your personal heat preference in choosing your chilli. I like to use a scotch bonnet in this recipe but a large med-hot green chilli will do if you want to keep it to a more manageable heat. Finely slice your choice of chilli, removing the seeds if you wish, and add to the pan. Cook with the onion and celery for 3-4 minutes. 

Drain the shiitakes and slice some of them up. I like to leave some of them whole. Add to the pan and mix everything together, cooking for 3 minutes. Make up 500ml mushroom stock and set aside.

Add the miso to the pan and ensure everything is coated then add the stock. Mix together and bring to the boil very briefly. Set at a medium heat and cook for 5 minutes. In the meantime bring a pan of water to the boil and cook the soba noodles for 7 minutes. 

Halve the pak choi's and lay on top of the broth. Put the lid on and cook for 3-4 minutes until they are wilted but will still hold some crunch at the core.

Drain the soba noodles and share between 2 bowls. Throw a splash of soya sauce onto the noodles. Using a ladle to top them with the pak choi then pour over the broth. 



  1. Hi Victoria,

    This meal looks delicious! I found you through Suma's Blogger Network and really love the recipes you post (so much so that I've added you to my list of Top UK Healthy Living Bloggers!). I have a question about miso - is there much difference between the different types, and is brown rice miso the best one?


    Besma (

    1. Hello Besma! So lovely to hear from you & really glad you're enjoying my recipes :) just checked out your blog and love it, so interesting!

      To be honest I found the brown rice miso and loved it so much I haven't tried any other kind yet. Nutritionally I can't imagine there is much difference as it's the fermentation that's key. But not sure about flavour-wise, I need to investigate :)