5-6 cups water
2 tablespoons miso paste
1 tablespoon mirin (rice wine vinegar)
1 tablespoons toasted sesame oil
2 1/2 tablespoons tamari
3-4 strips dried kombu seaweed
1/2 package soba noodles
9-10 slices cucumber, sliced & halved
3 scallions, thinly sliced
1 handful mung bean sprouts
1/2 bunch spinach, chopped
cilantro, if desired
Combine water, miso, mirin, tamari, sesame seed oil and kombu. Bring to a boil.
Add soba noodles and cook for 5 mins.
Add cucumber, green onion, mung beans, and spinach. Cook for 3 mins.
Ladle into bowls and serve with a couple extra drops of sesame oil. Sprinkle with fresh cilantro if using.
Feel free to add bok choy, mushrooms, or I sometimes add roasted red chili paste to the broth. Run with it!