Lemongrass & Ginger Miso Noodle Soup
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 2 portions of udon noodles
- 1 teaspoon olive oil
- ½ pack chestnut mushrooms
- 1 x 2″ piece ginger
- 1 clove garlic
- 1 lemongrass stalk
- 2 pints vegetable stock
- 1 pak choi
- 1 pack mangetout/sugar snap peas
- 1 tablespoon brown rice miso paste
- 2 limes
- 4 spring onions
- pinch of sea salt & black pepper
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Preparation
Step 1
Cook the noodles according to the packet instructions. Drain and run under cold water to halt the cooking process. Set aside while you prepare the vegetables.
Step 2
Put the oil in a large saucepan and fry the mushrooms over high heat for 4 minutes until they begin to brown and soften. Add the ginger, garlic and lemongrass; fry for 30 seconds until fragrant.
Step 3
Pour in the vegetable stock and bring to the boil. Add the pak choi and mangetout; cook for 2–3 minutes. Add the noodles and cook for a further 1–2 minutes until the noodles are heated through and the vegetables are soft with a little bite.
Step 4
Swirl through the miso, lime juice, lime zest and ½ of the spring onions. Season to taste and serve with an extra sprinkling of the remaining spring onions, sliced chilli and coriander.
Step 5
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