Name: Japanese-style Broth with Udon Noodles
Total time: 2 h
Yield: 4
Ingredients: 175g (6oz) dried udon noodles or use wholewheat noodles (3 nests); 1.5l (2.5pt) vegetable or beef stock (use 3 cubes); 5cm (2in) piece of fresh root ginger, sliced into thin slivers; 1 sachet miso instant soup paste (or use frozen Thai herbs or some Thai green curry paste, to taste); 1-2tbsp fish sauce or soy sauce, to taste; 1 red chilli, deseeded and thinly sliced; 1 large clove garlic, thinly sliced,; 250g (9oz) mixed mushrooms – button, shiitake, oyster, thinly sliced or torn into bite-sized pieces 100g (3.5oz) mangetout, cut into fine strips; 150g (5oz) finely sliced fillet steak; 2 spring onions, trimmed and shredded, optional; Lime wedges, to serve

VMG Recipes