Miso Noodle Soup

Recipe :  Miso noodle soup

1 sachet of red miso soup

1 sachet seaweed soup (Wakamame)

1/4 red and yellow pepper, thinly sliced

4 pieces asparagus, sliced thinly

1 mushroom, sliced thinly

1 handful kale, shredded

1 tsp dried prawns

1 tbsp fresh peas

1/2 sachet shirataki noodles or whatever type you like, cooked

4 roasted radishes, sliced thinly

1 tsp bamboo shoots in chili oil

1 handful sunflower sprouts

a few sprinkles of Japanese seasoning (shichimi togarashi)

Heat 1 cup water in a pan and add the soup mixes, pepper, asparagus, mushroom, kale, prawns and peas and bring to the boil. Add the noodles and simmer for about 4 minutes to cook the vegetables.

Serve in a bowl and garnish with the radishes, bamboo shoots, sunflower seeds and Japanese seasoning mix.

If you wanted to turn this into something more substantial, a softly poached egg or some thinly sliced salmon would be a very welcome addition. Another idea would be some good quality raw beef, sliced wafer thin. Piled into the bowl before adding the steaming hot liquid, you would essentially have a sort of Vietnamese Pho.