Miso Soup with Brown Udon Noodles
300g udon noodles
8 cups vegetable stock
1 large carrot, cut into matchstick pieces
2 cups edamame
1 tbsp fresh ginger, grated
½ cup dark miso paste
12 mushrooms, sliced
1 tbsp wakame seaweed
4 handfuls of baby spinach
2 scallions, white and green, thinly sliced
1 handful of fresh coriander leaves
1 tbsp of chilli flakes
Bring a pot of water to the boil. Add udon noodles and cook as per packet directions. Once cooked, drain, then run them under cold water to stop them from cooking and set aside.
In another saucepan add eight cups of vegetable stock. Add two cups of edamame. Add the carrot, the ginger and wakame. Bring to the boil then remove from the heat.
Place half a cup of miso paste into a small bowl. Pour one cup of the hot stock over the miso and whisk into a smooth thin slurry. Pour the miso slurry into the pot of stock. Stir well.
Divide the cooked noodles into four bowls. Pour the hot miso broth over the noodles. Add to each bowl the scallions, baby spinach, coriander, and chilli flakes and serve.
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