Soba in Chilled Creamy Miso Broth

• 1 tbsp Nuttelex Buttery Spread
• 1 tsp fresh grated ginger
• 1 tsp minced garlic
• 1 tbsp thinly sliced green onions (whites/stem parts only)
• 2 cups Nuttelex Vegetable Stock
• 3 small pieces kombu
• 1 tsp soy sauce
• 1 tsp rice vinegar
• 1 cup Nuttelex Pure Oat milk
• 1 tbsp white miso paste

Noodles & Toppings

• 2 serves soba noodles
• 150 grams silken or soft tofu (cubed)
• ½ cup shelled edamame (cooked)
• ½ cup cooked corn kernels
• ½ cucumber (thinly sliced or julienned)
• Thinly sliced nori
• Toasted sesame seeds
• Green onion (thinly sliced)
• Toasted sesame oil
• Chilli threads

1. Heat a small pan over medium heat, melt the Nuttelex Buttery Spread and sauté the garlic, ginger and green onions for 1-2 minutes until lightly golden and fragrant.
2. Add in the stock, kombu soy sauce and rice vinegar and bring to a boil. Allow to simmer on low for 5 minutes.
3. Turn the heat off then add in the oat milk and miso paste (you can dissolve this through a small mesh strainer to avoid any lumps). Remove from heat and allow to cool slightly at room temperature before transferring to the fridge. Chill for a few hours until completely cool or leave overnight.
4. When ready to assemble, cook your soba according to packet instructions. Drain, rinse well with cold water then set aside.
5. Divide the soba into bowls and top with the edamame, tofu, corn, cucumber, nori then pour the chilled creamy miso broth over.
6. Finish with sesame seeds, green onion, sesame oil and chilli threads. You can also add a few ice cubes into the broth so it’s extra cold!