Ingredients - serves 2
2 garlic cloves
thumb-sized piece ginger, sliced
1½ tbsp brown rice miso paste - I used one from Clearspring
1litre vegetable stock
2 tbsp soy sauce
1 bunch spring onions
4 big mushrooms
100g noodles - I used Clearspring udon noodles
1 head pack choi
Sushi ginger (rolled up) - optional - I used some from Clearspring
sesame seeds to top
Method
Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, mushrooms, stock and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft.
Strain into a clean pan and discard everything left in the strainer.
Cook the noodles for 1 min less than pack instructions, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don’t stick together.
Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted.
Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the ginger rolls and sesame seeds