1 onion, thinly sliced
1 tbsp sesame oil
2 tbsp miso paste
1 sachet bonito stock, dissolved in a mugful of hot water
1 sachet seaweed stock, dissolved in a mugful of hot water
2 dried shiitake mushrooms, soaked for an hour and quartered
2 portions rice noodles
½ block tofu, cut into small cubes
½ tbsp finely sliced sticks of ginger
Vegetables of choice, cut into thin sticks or small cubes (I used 1/3 courgette, 1 carrot, 2 inches daikon, small cubes of squash)
Roast or grill the squash in a little oil. Set aside to add to the soup with the other vegetables or eat as a little snacky side dish. Sauté the onion in the sesame oil until golden brown in colour, tender and juicy. Add the miso paste, the bonito stock, the seaweed stock and the mushroom soaking water. Stir well to mix and dissolve the miso paste. Add the vegetables and rice noodles together. Simmer until rice noodles are cooked, and add the tofu. Leave it on a low heat for a few more minutes to heat the tofu through. Well, wasn’t that simple! This meal got eaten up so quickly that there was no time to take a picture for you, but trust me, it was really delicious.
Note: I have used the bonito and seaweed stocks in place of dashi. You could use regular stock, but it wouldn’t be quite the same.