Soba soup with yuzu kosho

Vegan Asian cuisine dinner
Total: 25 min. | Active: 25 min.
vegan, lactose-free

Yuzu is a Japanese citrus fruit with a unique flavour that resembles lemon, grapefruit and tangerine all rolled into one. This soup is flavoured with yuzu kosho, a fermented paste made from yuzu peel and green chillies. It's what gives this light, clear miso noodle soup its distinctive complexity and freshness.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 portions

Noodles
200 g dried soba noodles
  salted water, boiling
Tofu
4 tbsp peanut oil
200 g tofu, plain, coarsely grated
1 tbsp soy sauce
Soup
1 litre vegetable bouillon
1 ½ tbsp tangerine juice
1 ½ tbsp lemon juice
2 tbsp miso paste
2 tbsp soy sauce
1 tsp Fine Food Yuzu Kosho Paste
150 g leaf spinach
To serve
1  organic lemon, thinly sliced
1  spring onion incl. green part, cut into thin rings
1 bunch coriander, leaves torn off
2 tbsp sesame seeds

How it's done

Noodles

Cook the noodles in boiling salted water until al dente, drain, rinse with cold water, drain again.

Tofu

Heat the oil in a wide non-stick frying pan. Reduce the heat, gently fry the tofu over a medium heat until crispy, turning occasionally. Mix in the soy sauce.

Soup

Bring the stock to the boil in a pan. Add the lemon juice and all the other ingredients up to and including the yuzu kosho paste, stir. Add the spinach.

To serve

Divide the reserved noodles between the bowls, pour the soup over the top. Heat the tofu, add to the bowls of soup. Place the lemon slices on top, then garnish with the spring onions, coriander and sesame seeds.

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