Name: Japanese-style noodle soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 1.5 l stock vegetable; 2 Tbs miso paste; 2 tsp soy sauce; 2 star anise; 1 cm fresh ginger grated; 250 g noodles egg, cooked; 300 g shiitake mushrooms sliced; 150 g mangetout; 300 g tofu cubed; 2 tsp sesame oil; 100 g bean sprouts; 4 radishes finely sliced; 1 red chilli chopped; 3 Tbs sesame seeds toasted; fresh coriander to garnish

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Ingredients (15)

1.5 l	stock — vegetable
2 Tbs	miso paste
2 tsp	soy sauce
2	star anise
1 cm	fresh ginger — grated
250 g	noodles — egg, cooked
300 g	shiitake mushrooms — sliced
150 g	mangetout
300 g	tofu — cubed
2 tsp	sesame oil
100 g	bean sprouts
4	radishes — finely sliced
1	red chilli — chopped
3 Tbs	sesame seeds — toasted
	fresh coriander — to garnish

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Method:

Place the vegetable stock, miso paste, soy sauce, star anise and ginger in a large pot, bring to the boil, and simmer for five minutes.

Add the noodles, shiitake mushrooms and mangetout and cook for two to three minutes, gently stir through tofu and drizzle with sesame oil. Simmer for an additional two minutes.

To serve:
Divide soup between four bowls, top with bean sprouts, radishes and red chilli and sprinkle with toasted sesame seeds. Garnish with fresh coriander.

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