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.