Miso noodle soup Recipe
- 1 tbsp miso paste
- 100ml/3½fl oz boiling water
- ½ red chilli, sliced
- ½ garlic clove, sliced
- 1 bay leaf
- ½ tsp ground ginger
- 75g/2½oz wholewheat noodles
- 1 pak choi, leaves separated
- fresh coriander, to garnish
- Place the miso paste, water, chilli, garlic, bay leaf and ginger into a saucepan, bring to the boil and stir to combine.
- Add the noodles to the pan and simmer for 2-3 minutes, or until softened.
- Add the pak choi leaves to the pan and cook for 1-2 minutes.
- To serve, pour the soup into a serving bowl and garnish with fresh coriander.
