INGREDIENTS

• 1 cup swiss brown mushrooms
• 4 kale leaves (stem removed)
• 2 shallots stems (stems removed)
• 4 tbsp. miso paste (heaped tablespoons) (Shiro miso)
• 30g ginger (peeled)
• 200g buckwheat noodles
• 1 ½ litres of water 
• salt and pepper

METHOD

1. Prepare the buckwheat noodles by bringing a pot of water to boil. Once boiling, add the noodles and cook for 5 minutes. Once the noodles are cooked, rinse them in cold water and set aside.
2. Finely slice the mushrooms, the kale and the shallots. Finely grate the ginger.
3. Prepare a large pot with 1 ½ litres of water, cover with a lid and bring to a light simmer. Once the water is simmering, remove the lid and add the miso paste. Use a whisk or other utensil to mix the paste into the water until its dissolved. 
4. Add the kale, the mushrooms and the noodles. Cook, simmering for 3 minutes. Remove from the heat.
5. Serve the soup in bowls topped with the shallots.

Prep time: 5 minutes
Cook time: 15 minutes
Serves: 4

Recipe and photos by Anastasia Zolotarev. Click here to see her blog.