Eastington@Paddington

from Every Day by Bill Granger (p34)

Very simple: Red miso, organic soba noodles, organic baby pak choy, silken tofu and coriander.

I found this a little bland. Most likely a function of the miso, or miso to water ratio. I used this miso:

It was improved by chilli flakes (I would have added togarashi, but it is not locally available), sesame oil, and tamari.

I note that Mark Bittman has almost the same recipe in Miso soup with bok choy, soba, and broiled tofu in The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living (page 128), and he adds five spice powder, spring onions, and sesame seeds.

It’s a good base soup to work with!