Miso Noodle Broth with Pak Choi

Fast, warming miso noodle broth with ginger, mushrooms and crunchy pak choi. Udon-style noodles are soaked then simmered briefly in stock and miso; serve topped with spring onions.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cover the noodles with boiling water and leave to sit for a few minutes until cooked, then drain and cool with cold water.

Step 2

Put the stock in a saucepan with the ginger. Bring to the boil. Add the miso paste and stir to dissolve.

Step 3

Add the mushrooms and pak choi stalks and cook for a minute or two until the stalks soften.

Step 4

Add the noodles and pak choi leaves, cook for another minute until they wilt.

Step 5

Ladle into bowls and garnish with spring onion slices.