Miso broth with rice noodles

 Source: unknown

Ingredients:

• 250g rice noodles
• 3cm fresh ginger, peeled and finely sliced
• 3 tbsp yellow, red or white miso
• 4 asparagus spears, sliced into 3cm pieces
• 3 baby corn, halved
• 1 carrot, peeled and thinly sliced
• 100g brown cap mushrooms, thinly sliced
• 150g brocolli florets
• 4tbsp chopped coriander
• 50g beansprouts
• 2 spring onions, thinly sliced
• 1bstp soy sauce

Method

1. Cook the noodles according to pack instructions
2. Put 1-litre of water and the ginger in a large pan and bring to boil. Reduce the heat and stir in the miso. Add the asparagus, baby corn, carrot, mushrooms and broccoli and simmer for three minutes.
3. Add the coriander, beansprouts, spring onions and soy sauce. Cook for another minute
4. Divide the noodles between four bowls and top with the vegetables and broth. Serve immediately.