Japanese-style noodle soup

4 servings Prep: 10 mins, Cooking: 10 mins
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A delicious vegetarian soup that is big on flavour.

By Food24 May 04 2015
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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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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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