Udon Noodle Soup

200gm packet hokkien or udon noodles

1 TB oil

1 finely chopped onion

1 clove garlic, crushed

knob of raw ginger (size of thumb nail)

1 courgette, cut in small chunks

½ cup broccoli

½ cup chopped mushroom

2 TB tamari

5 spinach leaves, torn into pieces

½ cup baby corn, chopped

2 TB miso

Lightly fry onion in the oil. Add garlic and finely minced ginger and fry another minute. Add broccoli, courgette and stir fry 4-5 mins. Add mushrooms and fry another minute. Add water (about 2 cups). Stir. Then add tamari. Bring to a gentle boil. Add udon noodles and let simmer a few minutes to cook the noodles. Add spinach leaves and let cook a further minute until the leaves are just wilted. Remove from heat. Stir through the miso until it is dissolved. Serve immediately, garnished with chopped fresh coriander.

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