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Right now’s miso soup is with Somen Noodles. Somen are dried skinny vermicelli noodles made primarily from wheat flour. They’re most frequently eaten chilly in summer season, however are good in sizzling soup too. As a result of Somen are so skinny, the cooking time could be very quick. And which means they may get tender if left sitting in soup too lengthy. Add the cooked noodles to the soup simply earlier than serving. Should you like this soup as a easy meal by itself, enhance the quantity of Somen. It’ll turn out to be a very simple lunch. We hope you prefer it!
Servings: 4 servings
- 1 bunch Mitsuba leaves or 2 inexperienced onions
- 4 cups Dashi
- 4 Tbsp Miso paste
- 2 bunches Somen noodles dried
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Chop Mitsuba leaves.
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Make Dashi broth with a Dashi packet. Or you should utilize a Dashi packet in accordance with our Dashi recipe. Dissolve Miso paste. Preserve heat.
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In the meantime, boil water in a unique pot, and cook dinner dried Somen for a few minutes. Drain water.
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Add Somen to the soup, and instantly take away from warmth. High with Mitsuba leaves simply earlier than serving.
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