Japanese noodle soup 🍜 | Recipes for Kids

Ingredients

• 1ltr vegetable stock (you could use a bit less if making smaller amounts)
• Approx 150g rice noodles (you could swap for buckwheat if you prefer)
• 1 head of pak choi
• 3 leaves of cabbage such as savoy, sweetheart, white etc
• 2 stalks of celery
• 5 medium size broccoli florets
• A handful of mange tout beans (you could use sugar snap peas or frozen peas too)
• 4 spring onions – only chop off each end and peel off any tired outer casing, but you can use the green leaves too
• 1 10cm piece of dried kombu seaweed (optional but really helps develop a rich broth flavour)
• 2 tbsp light soy sauce
• 1 tbsp mirin
• 1/2 tbsp rice vinegar
• 2 heaped teaspoons of brown rice miso paste
• 2-3 large field mushrooms
• 1-2 cloves of garlic
• 1 tsp miso paste
• 1 tbsp soy sauce
• 1/2 tbsp mirin
• 1/2 tbsp vegetable or groundnut oil