recipe: Mushroom & Noodle Miso Soup

This recipe is a bit of a cheat, because you just use instant miso soup sachets, but still, its dead easy, and really yummy.

Serves 4:
2L water, 4 miso soup sachets (18g each), 100g mushrooms, 1 shallot thinly sliced, 250g bean sprouts, 4 cups baby spinach, 50g dry egg noodles, 4 tbsp soy sauce, 1/2 tsp sesame oil, salt & pepper to taste and coriander sprigs to top with

1. Heat water in a large sauce pan;
2. When it boils, add miso and mushrooms reducing head to medium. Add onion and let simmer for about 5 minutes;
3. Add bean sprouts, noodles, soy sauce and sesame oil; Let it simmer for another 10 minutes or until noodles are done and separated;
4. Add baby spinach, correct flavours and voilà.
Serve topped with coriander sprigs and cracked pepper if you'd like.
Enjoy!