I have been using this one for years, and just changing things up a little. Low fat and good balance between carbs and protein, especially if using buckwheat noodles. Miso soup with soba noodles & mushrooms Protein-packed mushrooms and buckwheat noodles make this soup delicious and healthy. Preparation Time 15 minutes Cooking Time 15 minutes Ingredients (serves 4) 15g dried whole shiitake mushrooms 375ml (1 1/2 cups) boiling water 270g dried organic soba noodles 2L (8 cups) water 3cm-piece fresh ginger, peeled, thinly sliced 5 x 18g pkts Kanesa Instant Miso Soup Wakame 3 shallots, ends trimmed, thinly sliced diagonally 100g enoki mushrooms, ends trimmed, or sliced button mushroom Method Place shiitake mushrooms in a small heatproof bowl and pour over the boiling water. Set aside for 10 minutes or until mushrooms are tender. Drain, reserving the liquid. Thinly slice the mushrooms. Meanwhile, cook the noodles in a large saucepan of boiling water for 4 minutes or until tender. Drain. Place the water, ginger and reserved liquid in a saucepan over high heat. Bring to the boil. Reduce heat to low. Add the instant miso and whisk until combined. Add the shallot, shiitake and enoki mushrooms, and stir until well combined. Divide noodles and soup among serving bowls. Serve immediately.