Soba noodle soup with fish and shiitake

Author: Sam Campbell - Chef

Photographer: Melanie Jenkins

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Packed with umami flavours, crunchy vege and noodles, this high-iron soup makes a sophisticated meal any day of the week.

Serves: 6

Time to make: 30 mins

Ingredients

5 tablespoons white miso paste (see tip)
2 tablespoons rice vinegar
900g fresh white fish fillets
400g soba noodles
1 ½ cups shelled edamame beans or baby peas
1 carrot, shaved
100g pack pickled ginger
½ cucumber, sliced
3 bok choy, stem removed, chopped
2 cups sliced fresh shiitake mushrooms (or 40g pack dried, soaked in warm water and sliced)

Preheat grill to high or oven to 230°C. Thin 3 tablespoons of the miso with a little water and 1 teaspoon of the rice vinegar to make a wet paste.
On a non-stick oven tray, place fish. Smear with miso paste mix. Set aside.
In large pot, bring water to the boil. Add noodles and cook to packet instructions. Drain and rinse with cold water.
Grill fish in oven for 8-10 minutes until just cooked.
Meanwhile, in a saucepan, bring 500ml water to the boil. Add remaining miso. Mix well. Add bok choy and shitake, with half the peas and carrot, and cook for 5 minutes.
Meanwhile, in a bowl place cucumber. Drain pickled ginger liquid over cucumber. Add remaining rice vinegar.
To serve, place noodles across bowls, top with miso broth, remaining peas and carrot, fish, and garnish with pickled cucumber and ginger.

Make it gluten free: Check miso paste and soba noodles are gluten free.

White miso paste is available from most supermarkets and Asian grocery stores.

Calories 498cal

Kilojoules 2080kJ

Protein 45g

Total fat 7g

–Saturated fat 1g

Carbohydrates 60g

–Sugars 4g

Dietary fibre 13g

Sodium 820mg

Calcium 150mg

Iron 5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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