Miso, soba noodle and silken tofu broth

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!

UPDATE

The Recipe uses for 1 TBs of red miso to 600ml water. On the second try I up the ratio to 1 TBs of red miso to 200ml of water. This was perfect. I also added chilli flakes and sesame oil, but forgot the coriander (which was not missed).