This is a seriously simple, speedy soup. There’s a Japanese vibe with the miso paste and the noodles, but don’t worry all these things are available in the supermarket and are very easy to use. This is a good recipe for vegetarians and vegans but do just check your soy sauce is suitable. Most are.
Ingredients
- 4 tbsp miso paste
- 30 g fresh root ginger, finely sliced
- 2 garlic cloves, finely sliced
- 300 g mixed mushrooms, larger ones sliced
- 200 g Asian greens, shredded lengthways
- 1 tbsp soy sauce
- 100 g wholewheat soba or udon noodles
- 1 tsp sesame oil
- 4 spring onions, halved lengthways and shredded, to garnish
How to Make It
- Put the miso paste in a saucepan and pour over a litre of just-boiled water. Whisk until the miso is completely dissolved, then add the ginger and garlic. Simmer for 5 minutes, then add the mushrooms and greens. Continue to cook for a few more minutes until the vegetables are cooked through. Add the soy sauce and taste for seasoning add some salt and pepper if you think the soup needs them.
- Meanwhile, cook the noodles according to the instructions on the packet. Drain them thoroughly, then toss them with the sesame oil to stop them sticking together.
- Pile the noodles into 4 bowls and ladle the soup over them. Garnish with the spring onions.