Vegetable Udon Noodle Soup

Ingredients (Serves 2)

1 tbsp. toasted sesame oil, divided

8 asparagus spears, chopped

¼ cup (60ml) tamari divided

½ cup (70g) shiitake mushrooms

4 tbsp. white miso paste

1 garlic clove, minced

2 tsp. grated ginger

2 cups (480ml) vegetable broth

6 oz. (170g) udon noodles

2 baby bok choy, halved

2 spring onions, sliced

recipe

Heat 2 teaspoons of sesame oil in a skillet over a medium heat. Add the asparagus and cook for 2-3 minutes. Next add 1 tablespoon of the tamari, stir through then remove from the skillet into a bowl and set aside.

Now add the remaining sesame oil to the skillet and cook the mushrooms for 2-3 minutes. Add 1 tablespoon of tamari to the skillet, stir through then remove from the skillet and set aside.

Add the remaining tamari, miso paste, garlic, ginger and vegetable broth to a medium sized pot. Bring to a simmer over a medium heat, stirring until the miso paste has dissolved.

Add the udon noodles and bok choy and simmer for 2-3 minutes or until noodles are cooked through. Now add the earlier prepared asparagus and mushrooms into the pot. Taste the broth for seasoning, and add more tamari if desired. Transfer to a bowl, garnish with spring onions, and serve immediately.