Japanese noodle soup(
Prep time: 10 mins Ingredients 1.5 litres vegetable stock 2 tbsp miso paste 2 tsp soy sauce 2 star anise 1cm fresh root ginger, peeled and grated 250g egg noodles, cooked according to packet instructions shiitake mushrooms, sliced mangetout tofu, cubed sesame oil fresh bean sprouts radishes, finely sliced red chilli, chopped sesame seeds, toasted fresh coriander, chopped 300g 150g 300g 2 tsp 100g 4 1 3 tbsp Method 1. Place stock, miso paste, soy sauce, star anise and ginger in large pan and bring to a boil. Simmer for 5 minutes. Add noodles, mushrooms and mangetout and cook for 2-3 minutes. Gently stir through tofu and drizzle with sesame oil. Simmer for 2 minutes more. Serve topped with remaining ingredients.
Cooking time: 10 mins