Miso mushroom noodle soup

Delicious, warming and nourishing - this soup is a winner all year round!

Serves 2

15 minutes

1 garlic clove, crushed

5cm piece of ginger, grated

2 tbsps of miso paste

2 cups of water

2 nests of egg noodles

2 cups of shiitake mushrooms

2 cups of spinach

Half a red onion, sliced

1 red chilli, sliced

A few coriander leaves

In a medium saucepan, gently fry the garlic and ginger for 2 minutes. Add the water and miso paste, stirring until dissolved and bring to a gentle boil. Add the egg noodles, shiitake mushrooms, spinach and red onion. Leave to simmer for 5 - 10 minutes until the noodles are softened. Taste the soup and season with salt if required. Serve in large bowls with the red chilli and coriander leaves as garnish.

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