Miso and Spring Greens Noodle Broth



SERVES 4PREP COOK

Miso Noodle Broth

2cloves

garlic, crushed

50g

ginger, sliced

1 ½tablespoon

white miso paste

15g

dried shiitake mushrooms

1litre

vegetable stock

100g

thick rice noodles

2

spring onions, sliced

200g

spring greens, finely sliced

30g

coriander, finely sliced

  1. In a pot, bring garlic, ginger, dried shiitake mushrooms, and vegetable stock to a gentle simmer, cover, and bubble until ginger is soft (5 mins).

  2. Add thick rice noodles to pot and continue simmer until noodles have cooked.

  3. Add spring greens to the pot and cook further for 2 mins. Remove from heat.

  4. Stir in coriander and spring onions to the pot, reserve some for garnish.

  5. Serve and garnish with spring onions and coriander.