Instant miso soup with enoki and bok choy
Enoki mushrooms are delicate in flavour. Add shredded cooked chicken and pieces of tofu, if you like.
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2 x 200g packets fresh udon noodles
4 x 18g sachets instant miso soup
2 bok choy, quartered
100g pack enoki mushrooms
1 tbsp soy sauce
2 spring onions, finely sliced
Bring kettle to the boil.
Rinse bok choy to remove any dirt. Place in heatproof bowl. Cover with boiling water for two minutes. Drain.
Place noodles in large heatproof bowl and cover with boiling water for two minutes until softened and heated through. Drain.
Place a sachet of miso paste in the bottom of each of four soup bowls, add boiling water and stir. Divide noodles between bowls, add two pieces of bok choy and a small bunch of enoki mushrooms to each bowl, season with soy sauce, garnish with spring onions and serve.