Miso Mushroom Soup
- 10g Dried Shiitake Mushrooms
- 1 thumb sized piece of ginger, chopped into chunks
- 1 tbsp Miso paste
- 2 cups of Oyster Mushrooms, seperated and peeled into chunks
- 2 tsp Lee Kum Kee Premium Soy Sauce
- 1 tsp Lee Kum Kee Sesame Oil
- 1 tsp Mirin
- 3 spring onions, sliced, white parts for soup, green parts for garnish
- 50g Silken Tofu, to garish
- 1 Nori sheet, to garnish
- 100g Soba noodles, cooked as per instructions
- Fill a pot approximately ½ litre of water and bring to the boil. Add Mushrooms, miso and ginger and boil for 10-15 minutes. Add oyster mushrooms, spring onion, soy, sesame oil and mirin, cook down to slightly thicken.
- In your serving bowl, place noodles and garnish with tofu and nori. Ladle your soup over the noodles and garnish with remaining spring onions.
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