Japanese Noodle Soup
Serves: 4
  • Stock:
  • 3 cups of stock
  • 2 cups water
  • 3 garlic cloves
  • 4 tbsp soy sauce
  • 2 slices of ginger
  • 2 tbsp of miso paste (stir in at the end)
  • Salt to taste (about 1½ tsp)
  • Remaining Ingredients:
  • 375g noodles
  • 4 hard-boiled eggs, peeled and halved
  • 4 cups of sauted vegetables (See notes)
  • Garnish:
  • sprinkle of sesame seeds
  • sliced spring onions
  1. Combine all the stock ingredients except for the miso, bring to a boil, and simmer while the rest of the ingredients are being prepared.
  2. Cook the pasta, eggs and vegetables.
  3. Layer everything in the bowl, with the noodles on the bottom, then the vegetables then the eggs.
  4. Turn off the stock, and stir in the miso.
  5. Ladle 1 cup of the stock over the ingredients in the bowl and sprinkle on the garnish
Recipe by Fermenting for Foodies at https://www.fermentingforfoodies.com/archives/2215