Recipe Inspiration

Ingredients...

100g Essential Cuisine Asian Miso Base

2l boiling water

400g button mushrooms, sliced

250g spring onions, sliced

300g brown rice noodles

200g watercress, roughly chopped

400g tofu, cut in small cubes

400g chinese cabbage

Salt and pepper to taste

Method...

1. In a suitable pan dissolve the Essential Cuisine Asian Miso Base in the boiling water and add the mushrooms and spring onions, simmer for 2-3 minutes

2. Add the noodles, stir and simmer gently for 4-5 minutes or until the noodles are cooked

3. Add the tofu, watercress and cabbage, gently stir and bring back to the boil

4. Season as required and serve in warm bowls

Chefs Tip

For a meaty version of this classic soup simply add 300g of diced chicken breast.