Ingredients (serves 2):
2 servings of soba noodles
2 large handfuls of sliced shiitake, oyster or chestnut mushrooms
2-3 small pak choi, ends trimmed
2-3 tbsp miso paste
1 tbsp sesame oil
250ml water
300g cubed tofu
2 tbsps tamari
1 tbsp fresh coriander
1 tbsp sesame seeds

Method:
1. Cook your soba noodles according to package, rinse under cool water, set aside.

2. In a wok or medium pan, heat 1 tablespoon sesame oil over medium-high heat, add the chopped mushrooms and the tofu and stir fry for 4-5 minutes until the mushrooms are soft and the tofu is golden. Add 1 tbsp of the tamari.

3. Reduce heat to medium, pour 250ml water into the pan, and add the pak choi. Stir in the miso and gently stir to dissolve. Add in the second tbsp of tamari. Cook over medium to medium-low heat for 10-15 minutes, or until pak choi is tender, stirring occasionally (don’t let it boil).

4. Serve into bowls and top with fresh coriander and sesame seeds, enjoy!