Here’s a super-speedy weeknight supper for one, a deeply savoury miso broth, with udon noodles, pak choi, spring onions and shiitake mushrooms. I can’t claim to be part of the recent ‘clean eating’ movement, but I do find that clean is a really good description for food like this…. clear broth, a zing of ginger and lemon, bright green pak choi – this just has to be good for you, as well as deliciously filling.

I’ve had a bit of a hectic week, (playing violin in the orchestra pit for a musical every night, amongst other fun but time-consuming things!), and was in need of some quick supper ideas. This fit the bill perfectly last night, and was on the table 20 minutes after I first opened the fridge.

I’ve had this little jar of ready-made Miso paste in the cupboard for a while now, awaiting inspiration. Last week I got it out and left it on the worktop, knowing I would never remember to use it if it was out of sight and out of mind. Cue noodles, shiitakes and pak choi from an internet shop and voila… Japanese grub in 20 minutes flat!

Print Shiitake Miso Noodle Bowl Prep Time 5 mins Cook Time 12 mins Total Time 17 mins Course: Main Cuisine: Japanese Servings : 1 person Author : Kate Ford | The Veg Space Ingredients 1 tbsp sunflower oil

1 spring onion, finely sliced

75 g fresh shiitake mushrooms, halved or thickly sliced

1 tsp ginger purée (or grated fresh ginger)

1 head pak choi

1 tbsp miso paste

600 ml boiling water

1 tsp vegetable stock powder

1 bundle c.85g noodles (I used flat udon noodles, and soba would also work well here)

juice of half a lemon Instructions Heat the oil in a large saucepan and add the spring onion and mushrooms. Fry gently for 2-3 minutes until softened. Meanwhile, separate the green leaves from the white stalks of the pak choi. Slice the stalks into 1cm pieces and add to the pan, frying for a further minute until starting to soften. Add the boiling water and stock powder to the pan. Bring to the boil, then add the noodles and cook for 6-7 minutes until tender. In a small bowl, mix the miso paste with a few tablespoons of the boiling water, and whisk until smooth and no lumps remain. Finely slice the green tops of the pak choi. Once the noodles are tender, add the pak choi leaves and miso paste to the pan, and heat through gently, (do not boil), for a minute or two. Pour into a bowl, squeeze over the lemon juice, and eat immediately!

To keep up to date with all my latest recipes as they are posted, don’t forget to follow me on:

Don’t forget to pin the recipe for later, or to share with friends → → → → →

.

There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look. Thanks for your support!

*Affiliate links

.

And if you haven’t yet signed up, you can get a monthly roundup of all my recipes and giveaways delivered to your inbox absolutely free – just click here to subscribe to The Veg Space monthly newsletter.

.

.

.

.

.

.

For more vegetarian & vegan noodle inspiration, check out my noodle-icious Pinterest board here:

Follow Kate Ford | The Veg Space’s board Noodles: Vegetarian and Vegan on Pinterest.

I’m linking this recipe up with a few blogging challenges as follows: