Soba noodle soup with oven-baked vegetables

Ingredients for 2 servings:

• 200 g smoked tofu
• 150 g mushrooms, brown
• 100 g soba noodles
• 1 sweet potato(s)
• 1 broccoli
• 800 ml vegetable stock
• 3 tbsp soy sauce
• 2 tbsp miso paste, red
• 1 tbsp mirin
• 1 tbsp sesame oil
• 1 tsp rice wine vinegar
• 1 tsp Sriracha sauce
• 1 tsp ginger
• 2 spring onions
• 2 garlic cloves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

quickly prepared and a real eye-catcher

Chop the vegetables and toss them one by one in a bowl with oil, salt, and pepper. Dice the tofu and add it to the baking sheet with the vegetables. Bake at 200°C for about 20 minutes, until the vegetables are tender. Heat a little oil in a saucepan. Sauté the white part of the spring onions and the garlic. Deglaze with the stock and bring everything to a boil briefly. Stir the remaining ingredients in a small bowl. Reduce the heat so that the soup is just simmering, but not boiling. Finally, add the noodles and cook for four minutes. Divide the noodles and soup between two bowls. Arrange the vegetables and the green part of the spring onions around the soup.