This soup is of the Asian inspired variety and is based on what I had in the house - some lovely fresh miso paste, pak choi and leftover roast beef. You can of course omit the beef completely if you would like or substitute it for pork, chicken, tofu or more vegetables. I have not over complicated this recipe with lots of herbs and spices and the result is a nice clean tasting broth made from a simple stock flavoured with ginger and garlic. The miso is stirred in just before serving as it should not be boiled as this destroys its nutritional value.
I finished the dish with some dried chilli flakes, soy sauce and fresh lime, but a big dollop of my hot and sweet chilli, garlic and ginger jam would also not go a miss..........but then again I would say that as it ends up on most of my meals!
I hope you enjoy!
preparation time: 5 minutes
cooking time: 5-10 minutes
serves 3-4 people
- 250g noodles (I used egg noodles but most noodles would work, e.g rice noodles, udon noodles etc)
- 2 litres vegetable/chicken stock (fresh or from stock cubes)
- 3 pak choi - leaves washed and separated (or your choice of green vegetable, you could use greens, cabbage, broccoli etc)
- 2 cloves garlic chopped
- 4-5 thin slices of ginger
- 5-6 mushrooms sliced (I used chestnut but any would work)
- 250g roast beef (or substitute for leftover cooked chicken, pork, tofu or more vegetables)
- 3 tbs miso paste
- fresh lime
- chilli flakes
- soy sauce
- fresh coriander
- fresh mint
- sesame seeds
- hot and sweet chilli, garlic and ginger jam