Miso Broth with Noodles and Vegetables

Tonight I made miso broth with noodles and an assortment of vegetables. I had considered making a Thai curry, but whilst flicking through my cookery books I came across this recipe and it looked so straightforward and tasty (which it is) that I had to give it a bash.
The recipe is from Maria Elia’s The Modern Vegetarian and it’s incredibly simple. I chose to go with asparagus, broccoli and mushrooms, but you could easily use a variety of other vegetables. I also used miso powder (one of those instant miso soup packets) but Elia suggests using miso paste, the powder worked just fine, so don’t be concerned if you can’t find one or the other.
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Maria Elia’s Miso Broth with Noodles and Vegetables
Ingredients:
- 250g noodles
- 3cm fresh ginger, peeled and finely sliced
- 4 tablespoons yellow, red or white miso / 1 litre of miso powder in water
- 4 spears of asparagus. sliced into 3cm pieces
- 100g of mushrooms, thinly sliced
- One broccoli, cut into florets (discard the rest)
- 2 spring onions, thinly sliced
- 1 tablespoon soy sauce
- 4 tablespoons fresh coriander, chopped
- A dash of Thai sweet chilli sauce
Method:
- Put 1 litre of water and the ginger in a large saucepan and bring to the boil. Reduce the heat and stir in the miso [Or use 1 litre of water combined miso powder].
- Add the asparagus, mushrooms and broccoli and simmer for 3 minutes.
- Meanwhile, cook the noodles according the packet instructions.
- Add the spring onion, coriander, Thai sweet chilli sauce and soy sauce to the broth. Cook for a further minute or so until the vegetables are to your liking.
- Divide the noodles between bowls and top with the vegetables and broth. Serve immediately.