Matcha Noodles with Miso broth and soft egg

Matcha Noodles With Miso Broth & Soft Egg

These noodles are surprisingly simple to make – you can roll them out with a rolling pin or put the dough through a pasta machine. Either way, there’s no need for endless folding and rolling. We’ve made thin noodles, but they could be cut thicker for a more rustic effect. 

Prep time: 25 mins, cook 10 mins 
Difficulty level: Advanced


  • 4 eggs, at room temperature (remove the eggs to make this dish vegan!)
  • 2 tbsp tamari
  • 1 tbsp finely grated ginger 
  • 100 gm (1/4 cup) shiro (white) miso paste 
  • 150 gm mixed mushrooms, such as oyster and shitake, thickly sliced 
  • 50 gm enoki mushrooms 
  • 1 tsp seaweed sea salt, to serve
  • 1 bunch (about 300gm) spinach, handful coriander and sesame leaves (see note, optional), to serve

Matcha noodles 


  1. For matcha noodles, combine flours, matcha and 1/2 tsp fine salt in a large bowl and mix to combine. Add 150ml water and mix with your fingertips. Gradually add another 150ml water, a little at a time, mixing until you have a soft but not sticky dough (you may not need all the water). Turn out onto a surface lightly dusted with buckwheat flour and knead until smooth (4-5 minutes). Divide into 4 pieces and form each into a round. Roll each to a 2mm-thick rectangle, dusting generously with buckwheat flour as you go to prevent sticking. Lightly dust the top of dough to prevent sticking, then fold in half and cut into 2mm-wide noodles with a very sharp knife. Or put through the tagliarini cutter on a pasta machine. Carefully unfold noodles and toss in buckwheat flour to prevent sticking.
  2. Cook eggs in a saucepan of boiling water for 7 minutes (for soft yolks), drain and run under cold water until cool enough to handle.
  3. Meanwhile, bring tamari, ginger and 1.5 litres water to a simmer in a saucepan Whisk 250ml of the hot ginger liquid in a bowl with miso to combine, return to pan and simmer for flavours to combine (4-5 minutes; do not boil). Add mushrooms and spinach and simmer until spinach is just wilted (30 seconds to 1 minute)
  4. Blanch noodles in a large saucepan of boiling salted water until shiny and tender (30 seconds to 1 minute). Drain and divide among warmed serving bowls, then ladle broth, spinach and mushrooms over noodles. Crack eggs in half scoop out of shells and add to bowls, scatter with seaweed sea salt, sesame leaves and coriander and serve hot. 


  • Sesame leaves are available from select Asian grocers.
  • Remove egg to make this dish vegan!

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