Preparation

In a pan with boiling water seasoned with salt, cook the soba noodles for 5 minutes.

Once it is al dente, drain and rinse under running water until the water comes out clean and set aside.

Drain, rinse under running water until the water starts to come out clean and set aside.

Clean the mushrooms and cut them into slices. Slice the Chinese cabbage or pak choy cabbage and grate the ginger.

Bring a skillet or wok with sesame oil to the fire and sauté the mushrooms, cabbage and ginger in it for 2-3 minutes. Add the vegetable stock and a generous string of soy sauce.
Cover and boil until the cabbage is tender.

Serve the broth and pasta equally, as well as the other ingredients. Add 1 teaspoon of miso paste to each bowl and stir until dissolved.

Serve hot and have a good appetite!

Ingredients

  • 100 grams of soba noodles
  • 5 portobello mushrooms (small)
  • 5 white mushrooms (champignon Paris)
  • 5 oyster mushrooms
  • 2 cups of chinese cabbage or chopped pak choy
  • 1 tablespoon soy sauce (soy sauce)
  • 1 teaspoon of sesame oil
  • 1 slice of fresh ginger (1 cm thick)
  • 1 liter of vegetable broth
  • 2 teaspoons of miso paste