Although winter hasn’t officially arrived in Sydney, the nights are starting to get a bit cooler. And I absolutely love a hot bowl of soup on a chilly night. In my opinion there’s nothing better than that!
I don’t have a huge amount of experience with Japanese cooking but I’m always interested in experimenting with different ingredients so I thought I’d try a Japanese inspired dish for a change.
This vegan soba noodle soup is super quick and easy to prepare. You can easily make it in less than 30 minutes. Perfect for a week night dinner after a tiring day at work. It’s so nourishing and fresh and the soba noodles, which are normally made from buckwheat flour, are great for those who prefer to follow a gluten free diet. The mushrooms give the soup a great texture and I used a mix of shiitake, shimeji and black fungi.