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Prawn & mushroom miso soup
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1.2 litres Cooks’ Ingredients Vegetable Stock
140g pack Waitrose Miso Sauce
125g Clearspring Japanese Brown Rice Udon
320g pack Waitrose Mushroom Stir Fry
180g pack raw extra large king prawns
2 tsp Clearspring Green Nori Sprinkle, plus extra for serving
1 Bring the stock to the boil in a large saucepan. Add the miso sauce and udon noodles and simmer, covered, for 5 minutes. Add the mushroom stir fry and cook for 2 minutes. Stir in the prawns and simmer gently for 2 minutes until they have turned pink and the vegetables and noodles are tender.
2 Stir in the nori sprinkle. Serve in bowls with extra nori sprinkled on top.
Typical values per serving:
This recipe was first published in February 2018.