Miso Udon Noodle Soup

Slice the oyster mushrooms (200 g) into thin strips, roughly chop baby bok choy (1 bulb), and finely dice the garlic (1 clove) and fresh ginger (1 cube).

In a pot, boil the udon noodles (140 g) as per package instructions. Drain in a colander and set aside.

In the same pot, add extra virgin olive oil (1 tbsp) and sauté the oyster mushrooms (200 g) over high heat. Once browned, add soy sauce (1 tbsp) and sauté for 1 minute, then remove the mushrooms from the pot and set aside.

In the same pot, add sesame oil (0.5 tbsp), garlic (1 clove) and fresh ginger (1 cube). Sauté for 1 minute until fragrant. Then pour in the vegetable broth (3 cup), soy sauce (0.5 tbsp) and allow it to simmer for 10 minutes with the lid on over medium heat. Start 10m timer

Whilst simmering, add the white miso paste (1 tbsp) to a small bowl or ramekin. Add a ladle of the hot broth and whisk together so there are no clumps.

Add the baby bok choy (1 bulb) to the pot along with the cooked udon noodles (140 g) and silken tofu (100 g). Cook together for 1 minute. You can use chopsticks or tongs to separate the noodles as they may have stuck together, but be careful not to break up the tofu. Start 1m timer

Take the broth off the heat, add the miso mixture and gently stir through.

Serve up your delicious Udon Noodle Soup in bowls, top with the oyster mushrooms (200 g) and garnish with [sliced green onions], optional [chilli oil] or sriracha sauce and enjoy!