There is something about miso soup that makes you feel like you are becoming instantly more healthy as you slurp. It is tasty and cleansing and this recipe contains noodles to make the dish a little bit more filling.
Miso soup with noodles, pak choi and mushrooms (serves 2-3)
1 vegetable stock cube
1 inch of ginger, peeled and finally sliced
2 tbsp. (I use 2 small sachets) of miso paste
100g dried rice noodles
1-2 pak choi, leaves cut off and stalks sliced in lengths
2-3 spring onions, finely sliced
100g mushrooms, finely sliced
1. Put the stock cube in a medium sized saucepan with 600ml of water and the sliced ginger and bring it to the boil. Add the miso paste and stir well before adding the pak choi stalks and mushrooms.
2. Leave this simmering away for about two minutes so that the stalks have softened. Then add the pak choi leaves and the noodles and leave for another minute or so until the noodles are cooked.
3. Serve the soup straight away in bowls and garnish with the spring onion.
Serving Tip: If you leave the dish too long before serving, the noodles may absorb too much water and become soggy so make sure you it the whole lot whilst it is still fresh!