LYB Miso Noodle Soup

Method

1. Whilst the kettle boils finely chop the Carrots, Mushrooms and Asparagus into strips, before mixing your stock.
2. In a pan, dry fry the Ginger and Garlic for 30 Seconds, before adding into the Mushrooms and mixing for a further 1 minutes.
3. Add the Vegetable Stock, Tamari, Miso Paste and Chilli Flakes stirring thoroughly to make sure its mixed. Bring to the boil before simmering for 5 minutes.
4. Fill a pan with water and put on to boil.
5. After 5 minutes, add the Carrots, Asparagus and Bean Sprouts before leaving to sizzle further a further 8-10 Minutes.
6. In the boiling water, place the Buckwheat Noodles and 2 Eggs to boil together for 5 minutes. This will make a soft boiled egg, if you would like the yolk less runny, cook for a further 2-3 minutes.
7. After draining the noodles, blanch the eggs in cold water before peeling.
8. In a bowl place the noodles, before pouring the soup on top.
9. Finally, slice your eggs in half then place them to sit on the top and enjoy!!

Sub the vegetables for any fridge gravel or anything that takes your fancy – other great options include Pan Choi, Kale or Spring Onions!