I decided to make more of a meal of it, simply by stirring in some buckwheat noodles.
It reminds me a little of of Bibimbap, a bowl that you mess up. This one though, I will let you slurp.
Buckwheat Soba Noodles in Miso with Green Vegetables Serves 4
5g sea vegetables, rehydrated in water
2 tablespoons miso paste
1 tablespoon Tamari or soy sauce
160g asparagus spears (or sea asparagus - samphire), sliced in three
120g edamame beans, soy beans, broad beans and peas
Optional: chopped spring onions and for garnish coriander
Soba noodles, cooked according to packet instructions, set aside
In a pan, boil the water. When it begins to boil, stir in the miso paste that has been diluted to a thick paste.
Stir in the soy sauce, and asparagus and simmer for a couple of minutes.
Stir in the beans and simmer for two minutes along with the sea vegetables that have been drained.
Turn of the heat.
Ladle between 4 bowls, garnish with optional sliced spring onions and coriander.
I am sharing this with Tinned Tomatoes and Pasta Please hosted by Thinly Spread .