Green bean, miso and noodle soup

How to make Green bean, miso and noodle soup recipe

Serves 2

Preparation time 10 minutes, Cooking time 10 minutes

Ingredients:
3 tablespoons brown miso paste
1 litre (1¾ pints) vegetable stock
25 g (1 oz) fresh root ginger, peeled and grated
2 garlic cloves, thinly sliced
1 small hot red chilli, deseeded and thinly sliced
100 g (3½ oz) dried soba, wholemeal or plain noodles
1 bunch of spring onions, finely shredded
100 g (3½ oz) fresh or frozen peas
250 g (8 oz) runner beans, trimmed and shredded
3 tablespoons mirin
1 tablespoon sugar
1 tablespoon rice wine vinegar

Method:
Blend the miso paste with a little of the stock in a saucepan to make a thick, smooth paste. Add a little more stock to thin the paste and then pour in the remainder.

Add the ginger, garlic and chilli and bring almost to the boil.

Reduce the heat to a gentle simmer, add the noodles, stirring until they have softened into the stock, and cook for about 5 minutes or until the noodles are just tender.

Add the spring onions, peas, runner beans, mirin, sugar and vinegar and stir well.

Cook gently for 1–2 minutes or until the vegetables have softened. Ladle into bowls and serve immediately.

For miso soup with tofu, make dashi stock by boiling 15 g (½ oz) kombu seaweed in 1.8 litres (3 pints) water in a large saucepan, skimming any scum. Add 1½ tablespoons dried bonito flakes and simmer, uncovered, for 15 minutes.

Strain the stock and return to the pan with 2 tablespoons red or white miso, stirring until dissolved. Cut 1 small leek into fine julienne strips and 125 g (4 oz) firm tofu into small squares and add to the warm soup with 1 tablespoon wakame seaweed. Garnish with chopped chives.

Green bean, miso and noodle soup