15 Minute Soba Noodle and Miso Soup

This meal is a favourite for us, the perfect dinner for a cold night - a dash of chilli sauce makes it extra warming.

15 Minute Soba Noodle and Miso Soup
Serves 4

3 Bundles of Soba Noodles
4 - 8 eggs (1 or 2 per person)
4T White Miso Paste
1T Soy Sauce
1T Sesame Oil

Extras
Steamed Asian Greens
Fried Shallots
Chilli Sauce
Spring Onion, Finely Sliced
Seaweed Flakes

Put a large and a medium saucepan of water onto high heat.  When small pan begins to simmer crack eggs into pan and poach for 4 minutes on low simmer, place cooked eggs into the bottom of noodle bowls.  Add soba noodles to large pot when boiling and cook for 7 minutes, or until tender.  Drain noodles and rinse with cold water.  In the large empty pot add 3 cups of cold water.  Mix miso paste with to a fourth cup of water and stir until smooth and there are no longer any lumps.  Add thinned miso pan with water and put onto medium heat.  When miso soup is at blood temperature add cooked noodles, soy sauce and sesame oil.  Continue heating till steaming hot (do not boil).  Add chilli sauce and seaweed flakes if using and stir.  Dish noodles and soup over eggs and top with any extras - greens, shallots and spring onion.

We had ours with kale.  I heated a dash of sesame oil over a medium heat.  To the oil I added a minced clove of garlic and a tablespoon of sesame seeds.  When the seeds started to pop I chucked in a big bunch of chopped kale, a tablespoon of soy sauce and a half cup of water and covered with a lid.  When the water had gone the kale was steamed and ready to add to soup.