Soups Recipes - Miso Broth with Noodles Recipe

Ingredients

• 45m/3 tbsp mugi miso

• 200g/7oz/scant 2 cups udon, soba or Chinese noodles

• 30m/12 tbsp sake or dry sherry

• 15ml/1 tbsp rice or wine vinegar

• 45ml/3 tbsp soy sauce

• 115g/4oz asparagus tips or mangetouts (snow peas), sliced

• 50g/2oz/scant 1 cup shiitake mushrooms, stalks removed and thinly sliced

• 1 carrot, sliced into julienne strips

• 3 spring onions (scallions), thinly sliced diagonally

• salt and ground black pepper

• 5ml/1 tsp dried chili flakes, to serve

Serves 4

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Method:

1. Bring 1 liter/ 1 3/4 pints/4 cups water to the boil in a pan. Pour 150ml/1/4 pint/2/3 cup of the boiling water over the miso and stir until dissolved, then set aside.

2. Meanwhile, bring another large pan of lightly salted water to the boil, add the noodles and cook according to the packet instructions until just tender.

3. Drain the noodles in a colander. Rinse under cold running water; then drain again.

4. Add the sake or sherry, rice or wine vinegar and soy sauce to the pan of boiling water. Boil gently for 3 minutes or until the alcohol has evaporated, then reduce the heat and stir in the miso mixture.

5. Add the asparagus or mangetouts, mushrooms, carrot and spring onions, and simmer for about 2 minutes until the vegetables are just tender. Season to taste.

6. Divide the noodles among four warm bowls and pour the soup over the top. Serve, sprinkled with the chili flakes.

Note: This delicate, fragrant soup is flavored with just a hint of chili.