Udon vegetable soup

Comfort food. I used enoki mushrooms — separate them slightly. If using shiitake or button mushrooms, slice before using.

Ingredients

400 g	Udon noodles (Main)
6 cups	Vegetable stock, or chicken stock (Main)
1 medium	Carrot, thinly sliced into rounds
100 g	Mushrooms, eg shiitake, enoki, button
100 g	Snow peas, diagonally sliced
2 Tbsp	White miso paste (Main)
1	Spring onion, thinly sliced

Directions

1. Cook the noodles according to the package instructions. Drain and place aside.
2. Meanwhile, bring the stock to the boil in a saucepan. Reduce the heat and add the carrot. Cook until crisp-tender. Add the mushrooms and snow peas. Cook for 1-2 minutes.
3. Place the miso paste in a bowl. Whisk in a little of the hot stock, until the miso is dissolved. Pour back into the saucepan. Add the noodles and warm through — do not boil.
4. Serve garnished with the spring onion.

See more of Jan's noodle recipes

• Chicken vermicelli for two
• Soba noodle stir-fry