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
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.