Lemongrass & Ginger Miso Noodle Soup
Every mouthful of this punchy noodle soup tastes deliciously healthy. And it’s super speedy — ready in just 15 minutes. Soft, comforting udon noodles and crunchy veg are combined with fragrant lemongrass, zingy lime, ginger, red chilli and moreish miso stirred through to finish.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5.3 oz udon noodles
- 1 teaspoon olive oil
- 0.5 chestnut mushrooms
- 1 small chunk of ginger
- 1 clove garlic
- 1 lemongrass stalk
- 2 pints vegetable stock
- 1 pak choi
- 1 mangetout/sugar snap peas
- 1 tablespoons brown rice miso paste
- 2 limes
- 4 spring onions
- pinch of sea salt & black pepper
Instructions
- 1
Cook the noodles according to the packet instructions. Drain and run under cold water to halt the cooking process. Set aside while you prepare the vegetables.
- 2
Put the oil in a large saucepan and fry the mushrooms over high heat for 4 minutes until they begin to brown and soften. Add the ginger, garlic and lemongrass; fry for 30 seconds until fragrant.
- 3
Pour in the vegetable stock and bring to the boil. Add the pak choi and mangetout; cook for 2–3 minutes. Add the noodles and cook for a further 1–2 minutes until the noodles are heated through and the vegetables are soft with a little bite.
- 4
Swirl through the miso, lime juice, lime zest and ½ of the spring onions. Season to taste and serve with an extra sprinkling of the remaining spring onions, sliced chilli and coriander.