Ingredients
3 tbsp miso paste
1 lt vegetable stock, gluten free
25 g root ginger, grated
2 cloves garlic, minced
1 hot chilli, deseeded & sliced thin
100 g soba noodles
4 spring onions, shredded
100 g peas
250 g runner beans, sliced
3 tbsp mirin
1 tbsp SIDS RASPBERRY VINEGAR
Directions
Blend the miso paste with a little stock in a pan to make a thick, smooth paste. Add a little more stock to thin. Pour in the remainder of the stock, add ginger, garlic and chilli then bring to almost boil. Reduce heat to simmer then add noodles, stirring until they have softened then cook for 5 minutes until noodles are al denté.
Add spring onions, peas, beans, mirin and SIDS RASPBERRY VINEGAR then stir well. Simmer for 1-2 minutes until the vegetables have softened.
Ladle into bowls and serve.
