600ml spring water
2 tablespoons miso paste
1 tablespoon fish sauce
1 tablespoon sweet soy sauce
1 teaspoon grated fresh ginger
50g Asian greens, such as pak choy, shredded
150g fresh udon noodles
2 spring onions, sliced
40g enoki mushrooms
a few fresh coriander leaves

PREPARATION:

1. Put the water in a saucepan and add the miso, fish sauce and soy sauce. Set on a high heat and bring to the boil. Reduce the heat to a simmer.

2. Add the ginger, greens and noodles, and cook for a couple of minutes or until the noodles are tender.

3. Add the spring onions and mushrooms to the soup and stir, then ladle into soup bowls. Place a couple of coriander leaves on top and serve immediately.

PREP/COOK
INFORMATION:

Prep time: 20 minutes
Serves: 2

Source: After Work Cook by Carina Cooper

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DISH DETAIL KEY

Quick & Easy: 30 minutes or less

Healthy Recipe: low fat and/or calories

Kid-Friendly: extra nutrition and/or fun!

Low-Carb: low carbohydrates

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Miso, ginger and udon noodle soup

Miso soup can really hit the spot. It's warming and nourishing, and if accompanied by noodles and other goodies it can be a very satisfying meal

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