This quick and easy Miso and Ginger Udon Noodle Soup packs in heaps of flavour. The warmth given from the chilli and ginger makes it the perfect meal for a cold, winter day.
preparation time - 20 min
- Firstly, add the vegetable stock, ginger, garlic and chilli to a large saucepan; bring to the boil and allow to simmer for 2-3 minutes.
- Then add the cabbage, carrot, bean sprouts and pak choi and simmer for a further 2-3 minutes.
- Next stir in the miso paste and soy sauce, and allow to simmer for 1 minute before removing from the heat.
- Add the tofu and noodles and allow to sit for 1-2 minutes. To serve, ladle the soup into a bowl and top with the coriander and spring onion.
Recipe created by PlantBased Magazine