The simple miso broth really makes all the difference to this speedy prawn and mushroom noodle bowl. Ready in less than 15 minutes and packed with vegetables and protein for a nutritious meal any day of the week.
Cooking time less than 10 mins
2 vegetable stock cubes
50g/1¾oz miso paste
250g/9oz mixed or chestnut mushrooms, sliced
300g pack medium straight-to-wok noodles
bunch spring onions, sliced
250g/9oz pak choi, sliced
150g/5½oz cooked, peeled king prawns
1 red chilli, sliced, to garnish (optional)
1 lime, cut into wedges, to serve
Step1. Bring 1.5 litres/2½ pints water to the boil in a large saucepan.
Step 2. Once boiling, stir in the stock cubes and miso paste. Add the mushrooms, noodles and white parts of the spring onions and simmer for 2 minutes.
SStep 3. Stir in the pak choi, beansprouts and prawns and simmer for a further 2–3 minutes until the greens are wilted and the prawns are heated through.
Step 4. Divide the mixture between deep soup bowls and scatter with the chilli, if using, and remaining spring onion green parts. Serve with lime wedges for squeezing over.