Miso Tuna & Edamame Noodle Bowl

Method

1. 1

   Start the broth

   Bring the stock or water to a gentle simmer with the garlic clove, grated and ginger, grated.

   3:00

   Start
2. 2

   Add mushrooms & edamame

   Add the mushrooms, sliced and edamame, shelled (frozen is fine) and simmer for 4-5 minutes until tender.

   5:00

   Start
3. 3

   Cook the noodles

   Cook the nest ramen or egg noodles — either drop them into the broth for the last few minutes, or cook separately and drain.

   4:00

   Start
4. 4

   Stir in the miso

   Take the broth OFF the heat, then stir in the miso paste and soy sauce until fully dissolved. Don't let it boil after this point.

5. 5

   Assemble

   Pile the noodles into a bowl, ladle over the broth and veg, then flake the tin tuna, drained on top.

6. 6

   Finish

   Scatter over the spring onion, sliced and eat hot.