• 3 tablespoons brown miso paste
  • 1 litre (1¾ pints) vegetable stock (see page 190)
  • 25 g (1 oz) fresh root ginger, grated
  • 2 garlic cloves, thinly sliced
  • 1 small hot red chilli, deseeded and thinly sliced
  • 100 g (3½ oz) soba, wholemeal or plain noodles
  • 1 bunch spring onions, finely shredded
  • 100 g (3½ oz) fresh or frozen peas
  • 250 g (8 oz) runner beans, trimmed and shredded
  • 3 tablespoons mirin
  • 1 tablespoon sugar
  • 1 tablespoon rice wine vinegar

Blend the miso paste with a dash of the stock in a saucepan to make a thick, smooth paste. Add a little more stock to thin the paste and then pour in the remainder. Add the ginger, garlic and chilli and bring almost to the boil.

Reduce the heat to a gentle simmer and stir in the noodles, stirring until they have softened into the stock – about 5 minutes.

Add the spring onions, peas, runner beans, mirin, sugar and vinegar and stir well.

Cook gently for 1–2 minutes until the vegetables have softened slightly. Ladle into bowls and serve immediately.

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