メアリー・マッカートニーさんのインスタグラム写真 - (メアリー・マッカートニーInstagram)「Slurpy Buckwheat Noodle Soup Serves: 4 Ingredients 1 tablespoon olive oil or sesame oil 5g (1/4 cup) dried wakame seaweed, soaked in fresh water for 15 minutes to soften, drained and cut into pieces (see side of pack for details of any allergies, due to the nature of how the wakame is harvested.) 200g firm marinated tofu, cut into bite sized pieces 200g (100%) Buckwheat Noodles 1 medium red onion, peeled and thinly sliced 1 teaspoon fresh ginger, grated 8 closed cup mushrooms, brushed of any dirt and thinly sliced 3 Pak Choi (approx. 150g), rinsed and thinly sliced 80g (approx. 25) mange tout peas/snow peas, thinly sliced 1.2 litres vegetable stock, I use 2 tablespoons of reduced salt Marigold Swiss Bouillon powder and boiling water 2 tablespoon brown rice miso paste, mixed with 2 tablespoons of cold fresh water to make it pourable 2 tablespoon tamari sauce or soya sauce 4 spring onions/scallions Fresh coriander (approx. 3 tablespoons) roughly chopped to serve, Method Preheat the oven to 180°C / 356°F Place the firm tofu chunks on a lightly greased baking tray and cook in the oven for 20 minutes turning half way and cooking for a further 10 minutes. Use a medium/large saucepan to cook the buckwheat noodles as per the instructions on the pack (approx 5-7 minutes). Once they are cooked, drain and rinse under cold water. I use one hand to mix and massage the noodles so they are rinsed and less likely to stick together. Set aside while you make the soup. Heat 1 tablespoon of the oil in the same saucepan you cooked the noodles in. Stir in the thinly sliced onions, mushrooms, Pak Choi, Mange Tout/Snow peas, fresh ginger and tamari sauce. Allow to sauté for 1 minute. Now pour in the hot vegetable stock, bring to the boil and gently simmer for a minute. Cook quickly, as this soup is best when the vegetables have a little crunch. Stir in the chopped seaweed pieces and brown rice miso. To serve: divide the cooked buckwheat noodles between the bowls, then ladle the vegetable soup broth over the buckwheat noodles. Scatter the baked tofu pieces on the side of the bowl and to finish sprinkle over the spring onions/scallions and a little chopped fresh coriander (optional).」9月15日 23時06分