INGREDIENTS
1/2 cup
1 dl dried shiitake
1
Bean sprouts
1
Cilantro
1 clove
Garlic
5
cm Leek or spring onion
4
Mushrooms
1
Pak choi
1
Thumb size" of ginger
2
Umami veg stock cubes
1
splash Lemon juice
2 tbsp
Miso paste
1 tsp
Tamari
1
Soba noodles
1
Sesame seeds
90 g
tofu marinated in chili sauce and a splash of sesame oil
4 cups
Water