Recipe
Miso, prawn & mushroom noodle bowl
A fast miso noodle bowl with mushrooms, prawns, pak choi and beansprouts in a light, savoury broth.
Ingredients
Method
30 mins prep10 mins cook40 mins total
Pour 1.5 litres of water into a large saucepan and bring it to the boil.
Crumble in the vegetable stock cubes and whisk in the miso paste until the broth is smooth and savoury.
Add the sliced mushrooms, straight-to-wok noodles and the paler sliced parts of the spring onions. Simmer for about 2 minutes, loosening the noodles with tongs or a fork.
Stir in the pak choi, beansprouts and cooked prawns. Simmer for another 2–3 minutes, just until the greens soften and the prawns are hot all the way through.
Taste the broth and adjust if needed with a touch more miso or a squeeze of lime.
Ladle the noodles, vegetables, prawns and broth into deep bowls. Top with sliced chilli, if using, and the remaining green spring onion, then serve with lime wedges for squeezing over.
About this recipe
This noodle bowl is built for busy nights: a simple miso stock, quick-cooking vegetables and ready-cooked prawns come together in one pan.
Finish with spring onion, chilli and lime for freshness, then serve in deep bowls while the broth is steaming hot.
