Miso broth with rice noodles


250 g rice noodles

3cm fresh ginger, peeled and finely sliced

4 tablespoons yellow, red or white miso

4 spears asparagus, sliced into 3cm pieces

4 baby corn, halved

1 carrot, peeled and thinly sliced

100g brown cap mushrooms, thinly sliced

150g broccoli florets

4 tablespoons chopped coriander

50g beansprouts

2 spring onions, thinly sliced

1 tablespoons soy sauce


Cook the rice noodles according to the packet instructions.

Put 1 litre of water and ginger in a large saucepan and bring to boil. Reduce the heat and stir in the miso. Add the asparagus, baby corn, mushrooms and broccoli and simmer for 3 minutes. Add the coriander, beansprouts, spring onions and soy sauce. Cook for another minute.

Divide the noodles between 4 bowls and top with vegetables and broth. Serve immediately.