Red miso is a fermented soybean paste which adds a bold kick of umami flavour to this easy Japanese-inspired noodle soup.
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Heat 1 tbsp wok oil in a large pan. Add the ginger and sizzle for 1 minute until fragrant. Stir in the miso, dashi (or vegetable stock) and 100ml water and leave on a low heat.
Bring another pan of water to the boil; lower in the eggs and noodles. Remove this pan from the heat, cover with a lid and set aside for 8 minutes.
Add the pak choi to the miso broth, turn up the heat and simmer for 2 minutes until just tender. Stir in the mirin, if using. Use tongs to lift the noodles into two serving bowls, followed by the pak choi. Peel and halve the eggs, nestle them on top of the noodles, then pour the hot broth around. Scatter with the salad onions and chilli, then drizzle with a little more wok oil to serve.
For a more substantial meal, try adding some crumbed chicken, baked then cut into slices.
Typical values per serving when made using specific products in recipe
Energy | 2,123kJ/ 522kcals |
|---|---|
Fat | 19.7g |
Saturated Fat | 3.3g |
Carbohydrates | 59.8g |
Sugars | 9.5g |
Fibre | 7g |
Protein | 22.9g |
Salt | 3.55g |
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