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Speedy Miso Noodle Broth
A doddle of a lunch, made with wheat noodles swimming in a miso broth with chunks or organic veg and finished with fresh coriander and a bright squeeze of lime.
Ingredients
- 1 tbsp white miso
- 1 tbsp tamari
- 1 garlic clove
- A thumb of ginger
- 1 carrot
- 1 courgette
- 2 nests of Asia noodles
- 2 spring onions
- A handful of coriander
- 1 lime
Prep: 10 mins | Cook: 15 mins
Method
1. Fill your kettle and boil it. When the water has boiled, pour 800ml into a large pan and pop onto a medium heat. Stir in 1 tbsp miso and 1 tbsp tamari. Peel and grate in both the garlic and the ginger. Stir well and simmer for 5 mins.
2. Meanwhile, peel the carrot and slice it thinly into rounds. Halve the courgette lengthways then slice it into half moons. Drop the carrot and courgette into the broth and simmer for a further 5 mins, till just tender.
3. Fill a separate pan with hot water from the kettle. Set it on a high heat and bring back to the boil, then add 2 nests of noodles. Boil for 5 mins till the noodles are tender. Drain and set aside.
4. Trim the roots and any ragged greens from the spring onions. Thinly slice the spring onions. Roughly chop the coriander leaves and stalks.
5. Divide the noodles between bowls or large jars. Ladle the broth and vegetables over the top. Serve scattered with the chopped spring onions and coriander on the side, with wedges of lime for squeezing.
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