Vegan mushroom miso soup with udon noodles

Ingredients

Store Cupboard

  • 50g of dried mushrooms
  • sea salt
  • 1 tbsp of soy sauce

Fruit & Vegetables

  • 1 bunch of spring onions, roughly chopped
  • 1/2 garlic bulb
  • 2 bunches of baby pak choi, washed

Salad & Fresh Herbs

  • 20g of fresh ginger, sliced

Speciality Ingredients

  • 1 sheet of kombu
  • 1 tbsp of brown miso paste
  • 400g of udon noodle, fresh
  • 2 nori sheets, split into quarters

Beverages

  • 2l water
  • 1 tbsp of mirin

Oils & Vinegars

  • 1 tbsp of rice vinegar
  • 1 tbsp of toasted sesame oil

fruit and veg

  • 500g of brown beech mushroom, or shimeji mushrooms