What she’d tell you
The miso goes in at the very end, off the heat. Boil it and you lose everything it was there for, which is a lesson most people learn once and never forget.
What you need
Written for 4. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Fry the sliced mushrooms in the sesame oil over high heat for 8 minutes until properly browned.
Add the garlic and ginger for a minute, then pour in the stock and the soy and simmer 5 minutes.
Cook the noodles separately to the packet time and divide them between bowls.
Wilt the spinach in the broth, then take the pot off the heat entirely.
Ladle a little hot broth into a bowl with the miso, whisk it smooth, then stir it back into the pot.
Pour over the noodles and finish with spring onions and a soft-boiled egg.
If you haven’t got it
White Miso Paste
red miso: sharper and saltier, so use two thirds as much
Egg Noodles
udon, soba, or ramen
Keeping it
Two days, broth and noodles kept apart.
Warm the broth gently and never boil it. Add the noodles in the bowl.
