Buckwheat Noodles with Miso Soup

Our Japanese buckwheat noodles have yam cleverly meshed in the ingredients so you get that added fibre. This meal has plenty of nutrients from the miso and other goodies but feel free to add anything else that’ll tickle your fancy.

  • One packet of buckwheat noodles (each packet has three portions)
  • 3 eggs
  • Three large pak choi
  • 3 tbs shiro miso (white miso)
  • ½ nori sheet, shredded
What to do:
  1. Cook the eggs as you’d like them. We prefer ours a little soft boiled. Then set aside
  2. Boil 1.2l of water in a medium sized pot
  3. Once the water is boiling, add the buckwheat noodles to the pot
  4. After 4 minutes, add the pak choi to the pot
  5. After 1 minute, carefully remove the noodles and pak choi and leave in a colander while keeping the hot water in the pot
  6. Take the pot of hot water off the stove and add miso. Stir until completely dissolved
  7. Pour the miso soup into three bowls
  8. Divide the noodles and pak choi into the bowls and garnish with shredded nori
Sourcing Specialist


Reciting the first five minutes of Shrek while eating a plate of nasi lemak is something I am proud of.

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