Japanese Vegetable Ramen Noodle Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large saucepan of lightly salted water to the boil. Add the noodles and cook, stirring to prevent them sticking together, for 2 minutes, or until just tender. Drain, rinse under cold running water, then drain again.

Step 2

Heat a wok over medium heat, add the vegetable oil and swirl to coat. Add the ginger and garlic and stir-fry for 30 seconds, then add the oyster mushrooms, zucchini, leek, snow peas and sliced tofu puffs and stir-fry for 4 minutes. Pour in 1.5 litres water and bring to the boil, then reduce the heat and simmer. Stir in the miso paste, soy sauce and mirin until heated through, but don't let it boil. Just before serving, stir in the bean sprouts and sesame oil.

Step 3

Place the noodles in the bottom of six serving bowls, then pour the broth over the top. Sprinkle with the sliced spring onion and enoki mushrooms.