Miso Umami Noodle Broth

Buckwheat noodles in a deeply flavoured, Japanese-style broth with pak choy & oyster mushrooms. Healthy, vegan & gluten-free!

2 dried shiitake mushrooms
2 sun-dried tomatoes
3 cloves garlic, crushed
2 tablespoons miso paste, more to taste
2 tablespoons soy sauce, more to taste
1/2 teaspoon black peppercorns
1/2 teaspoon pink peppercorns
1/2 teaspoon dried hot chilli flakes, or similar
1/2 teaspoon coriander seeds or ground coriander
2 tablespoons oil (I used a pretty non-traditional olive oil)
200g buckwheat noodles
150g pak choy, trimmed
150g oyster mushrooms, trimmed

View the full recipe at Ramsons & Bramble →