tofu miso soba uchiki kuri soup

Making use of lovely seasonal squash with this post-class soup, but I didn’t know I knew so much japanese! Uchiki kuri is a top tasty variety and you can eat the skin, so that saves a job. Soba noodles are half buck wheat flour and are slippery, gelatinous down your chin nice. Miso gives umami – yummy – and is very salty. Don’t add extra salt to this. A great rounded, super tasty meal in a bowl.

Ingredients serves 4 – 6

  • a thumb of grated ginger
  • three ‘petals’ of star anise
  • a small squash, about 500g to give c 400g diced pieces other varieties will be nice too
  • 3 sticks of celery diced
  • 2L boiling water
  • 200g firm tofu cut into dice get organic, it won’t be GM soya
  • 1 heaped teaspoon of miso can be barley, rice or what you fancy
  • 1 bundle of soba noodles broken into quarters three bundles in a packet, break over the pan
  • 4 or 5 big leaves of kale or other leafy veg like chard, greens or cabbage
  • generous handful of chopped green herb parsley or coriander are good


  1. fry off the ginger, star anise, squash, celery in a tablespoon of oil for 10 minutes or so, turning them
  2. melt the miso in a jug with some of the boiling water and then add it all to the pot
  3. add the tofu, leaves and noodles and bring to the boil
  4. Allow to simmer for 20 minutes or so then add the chopped herb