3 tsp miso paste
thumb-sized piece of ginger, grated
2 cloves garlic, minced
1/2 red onion, finely sliced
1 carrot, peeled into ribbons
large handful broccoli florets
6 mushrooms, quartered
1 chilli, deseeded and finely chopped
2 spring onions, finely chopped
- Cook the noodles according to packet instructions and set aside.
- Cook the miso paste over a low heat with the ginger, garlic and red onion for a couple of minutes. Add 4 cups of water and turn the heat down just before it begins to boil.
- Add the carrot, broccoli and mushrooms and simmer until cooked, then stir in the noodles and serve topped with the chilli and spring onions.
Recipe from Goodness Green