Miso Mushroom Udon Soup

• 125 g fresh udon noodles
• 75 g shiitake mushrooms, sliced
• 1 tbsp white miso paste
• 400 ml water
• 1 spring onions, sliced
• 0.5 tsp chilli oil

Directions

1. 1Bring the water to a simmer with the shiitake and cook over medium heat for 8 minutes, so the mushrooms flavour the broth.
2. 2Add the udon and cook for 3 minutes, until the noodles separate and are heated through.
3. 3Take the pan off the heat, then whisk the miso with a ladle of the hot broth and stir it back in — never boil the soup after adding miso.
4. 4Ladle into bowls and finish with the spring onions and chilli oil.