Ingredients
1 tbsp miso paste
100ml/3½fl oz boiling water
½ red chilli, sliced
½ garlic clove, sliced
1 bay leaf
½ tsp ground ginger
75g/2½oz wholewheat noodles
1 pak choi, leaves separated
fresh coriander, to garnish
Method
1. Place the miso paste, water, chilli, garlic, bay leaf and ginger into a saucepan, bring to the boil and stir to combine.
2. Add the noodles to the pan and simmer for 2-3 minutes, or until softened.
3. Add the pak choi leaves to the pan and cook for 1-2 minutes.
4. To serve, pour the soup into a serving bowl and garnish with fresh coriander.
