Smoked Mackerel Soba

Mackerel is rich in beneficial omega oils, and its smoky flavour adds a delightful richness to this straightforward miso broth.

Ingredients

• 100g soba noodles
• 1.5 litres boiling water
• 3 tbsp miso paste
• 2 tbsp soy sauce
• 1 head of pak choi, sliced
• 100g smoked mackerel, skinned and flaked
• 2 spring onions, chopped
• 2 tbsp sesame seeds, preferably toasted
• 1/4 tsp black pepper

Directions

1. Bring a large saucepan of water to a boil and cook the noodles for 6 minutes. Once done, drain them and rinse under cold running water.
2. In another saucepan, heat 800ml (1 pint) of water until boiling. In a separate cup or small bowl, combine the miso with the soy sauce, mixing well to create a smooth paste. Whisk this mixture into the boiling water to combine.
3. Lower the heat and let the miso broth simmer. Add the pak choi and mackerel flakes, cooking for an additional 2-3 minutes.
4. To serve, divide the noodles into two bowls, ladle the hot broth over them, and top each bowl with equal amounts of pak choi and mackerel. Finish with a sprinkle of spring onions, sesame seeds, and black pepper before enjoying your meal.