So far so good

I went with my friend Ada to the Japanese restaurant Wagamama over the weekend and had a delicious vegetarian noodle dish, which inspired me to create my own. What follows took me less than half an hour to throw together and was light and surprisingly tasty. I recommend making it on a lazy Sunday evening and eating it while watching reruns of Sex in the City.

Ingredients:
Handful of mushrooms (I used a combination of shitake, enoki and button)
Handful of Beansprouts
Fried tofu cut into bite size pieces
1 red or green chili sliced
1/4 cup shiro miso (white fermented-soybean paste)
6 cups water
Soba noodles
Green onions for garnish

Directions:
Bring 6 cups of water to boil in a large pot. Turn off the heat and stir in 1/4 cup shiro miso paste. (Note: Do not boil the miso, it will become gritty when overcooked).

Boil another batch of water in a large pot. Add the soba and cook according to directions. Drain when ready and set aside in a bowl.

Meanwhile, heat up 1 tbs vegetable oil and quickly stir-fry the mushrooms, beansprouts, chili and tofu. Season with a light splash of soy sauce, salt and pepper.

Place the mushroom/tofu mixture on top of the soba noodles, add green onions and miso soup.

Serve immediately.