Miso Noodle Bowl

A nourishing, warming miso broth packed with crunchy veggies and oodles of noodles.

WHAT YOU WILL NEED - Serves 4:

2 handfuls of mushrooms, sliced

2 tbsp miso paste

2 cloves of garlic, finely sliced

2 thumb size pieces of ginger, sliced into skinny matchsticks or grated

1 green or red chilli, deseeded and finely sliced

2 handfuls of Tenderstem broccoli or broccoli

4 nests of rice noodles, prepared according the guidelines on the packet (you can use other noodles that you have)

1 red onion, finely sliced

1 big bunch of watercress or 2 handfuls of spinach

Tamari soy auce

Olive oil

LET'S GET COOK:

1. First prepare all of your ingredients and set aside.

2. Place a large saucepan over a medium heat and add a teaspoon of light olive oil. Tumble in the mushrooms and allow them to sizzle, soften and get some lovely colour on them ( approx for 4 to 5 minutes). When ready transfer the mushrooms to a bowl and pop to one side.

3. Using the same pan, pour in 6 - 8 mugs of boiling water, add the miso and on a medium heat allow the broth to come dissolve and come to a simmer.

4. Now add the garlic, ginger and chilli followed by a few dashes of Tamari sauce continue to simmer for a minute before adding the Tenderstem broccoli ( or any other veggies) allow them to simmer in the broth for a couple of minutes.

5. Add the noodles to the broth and cook for the length of time recommended on the packet (usually somewhere between 2 and 4 minutes).

6. Add the mushrooms back to the pan and top with the raw sliced red onion and scatter in the watercress or spinach before serving immediately in warm bowls.

Enjoy!

This is a great recipe for using up what you have leftover in the fridge… try shredded cabbage, kale, ribboned carrots, spriralised courgettes or even sliced cauliflower!