Handful of green leaves I used pea shoots and mizuna but watercress, baby spinach, lettuce or cress would all work well
2spring onions, finely sliced
Instructions
Cook the noodles according to the instructions on the packet, then drain, rinse and set aside
Cut the aburaage into thin strips and cook in a saucepan with a little bit of water and the soy sauce and mirin for about 3 minutes and leave to the side
Meanwhile, make the soup - bring 710ml (3 cups) water to the boil with the vegetable stock, the shiitake mushrooms, and salt to taste
Add the cooked noodles and turn off the heat
To serve:
Pour the noodle soup into bowls and top with the aburaage and scatter over salad greens and spring onions if desired