Delicate miso tastes
243 kcal VE
Flavours: ginger, 1 ½ tbsp miso paste, 1 tsp dark soy sauce, 1 tsp sesame oil, pepper, sprinkle of sesame seeds to top*
Bulk: 50g soba/buckwheat noodles, 250g red cabbage
Jazzy: sliced spring onions
Let’s cook: Mix the miso paste in cup with a small amount of water to make a thinner paste (this avoids it going lumpy and uneven in the pan). Add 2 cups of boiling water to a pan with the miso. Simmer on a low-medium heat. Grate the ginger into the pan, add the sesame oil and soy sauce. Add a sprinkle of pepper and stir occasionally. Meanwhile, cut the cabbage and after 10 minutes of simmering, start boiling the noodles in a separate pan for 5 minutes. Take the noodles out the pan, but keep the water in the pan and add 200g of the cabbage to this water and boil high heat (keep the remaining 50g cabbage). Whilst this is boiling, ladle out the soup into bowls. The cabbage softens pretty quickly so taste test until your desired softness. I like it with a little resistance still. Drain the cabbage and place into the bowl. Then add the noodles. They should be sticky and stick up out of the soup a little. Place the uncooked cabbage on the side and sprinkle with sesame seeds. Slurp
* Sesame seeds aren’t in the jazzy this time. I think they are needed to make this dish taste super sesame.