A warming savoury noodle broth that makes a perfect speedy lunch.
This low calorie miso noodle bowl is so quick to make - it takes just 8 minutes to simmer, so really it's just about how long it takes you to slice the vegetables to go in - we've got it down to just over 10 minutes. Although the ingredients list is quite long, don't be daunted. Several of the items are store cupboard staples and most of the rest are simply fresh vegetables to add. If you want to add a little extra protein, you can drop in a few king prawns or some shredded cooked chicken or turkey. We've slices the courgettes for ease but if you have time to spiralise them, it will make the bowl feel like there are more noodles in there. This dish is great in early spring when British asparagus is in season.
Ingredients
- 2 miso paste sachets, (we used Itsu, availble from Tesco)
- 3cm piece fresh ginger, chopped
- 2 garlic cloves, peeled and sliced
- 45g soba noodles
- 50g sugar snap peas
- 8 asparagus stems, sliced
- 1 courgette, sliced or spiralised into noodles
- 100g Tenderstem broccoli
- 1 yellow pepper, sliced
- 1 orange pepper, sliced
- 1tbsp soy sauce
- Large handful coriander leaves
WEIGHT CONVERTER
Method
- Pour 600ml boiling water into a pan, add the miso, ginger and garlic, then allow to gently simmer for 3-4 minutes.
- Add the soba noodles and vegetables to the pan, and cook for a further 3-4 minutes, until just tender. Stir through the soy sauce and ladle into warm bowls. Top with coriander leaves to serve.
Top tips for making this miso noodle bowl
This recipe makes two portions. It's best eaten on the day it's prepared so the vegetables keep their texture, but you could keep it in a sealed container to eat the next day.
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