Wednesday, 15 June 2011

Soy Bean Noodles

Soy beans have a subtle nutty flavour which goes well with the deep flavours of the miso in this dish.


  • 75g dried soy beans, soaked overnight in plenty of water
  • 1 onion, finely chopped
  • 1 tsp coriander seeds
  • 2 leeks, washed and thinly sliced
  • 3 sticks of celery, thinly sliced
  • 1 tbsp sunflower oil
  • 2 blocks of medium egg noodles
  • 1 tbsp brown miso paste


  1. Drain the soy beans and add them to a pan with plenty of fresh water.
  2. Bring to the boil and simmer for at least and hour and a half. If using fresh soy beans then you don't need to boil them for more than a couple of minutes, but dried soy beans can make some people ill if not boiled for long enough.
  3. When the beans have about 30 minutes left, add the onion, coriander seeds, leeks and celery to a small pan with the oil and fry over a medium heat, stirring frequently.
  4. Heat some water in another pan and cook the noodles as per the instructions on their packet.
  5. When the onions and leeks start to soften, which should be after about 10 minutes, drain the soy beans and the noodles.
  6. Combine all the ingredients together in a large sauce pan and add in the tablespoon of miso paste.
  7. Stir well until all the miso has disolved and serve in bowls.
Serves 2.

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