Miso Noodle Broth

Cover the noodles 100 g with boiling water and leave to sit for a few minutes until cooked, drain and cool with cold water.
Put the stock 500ml in a saucepan 1 with finely sliced ginger some . Bring to the boil.
Add the miso paste 2@tbsp and stir. Add finely sliced mushrooms 100@g and pak choi 1 stalks and cook for a minute or two until the stalks soften.
Add the noodles and pak choi leaves, cook for another minute until they wilt.
Ladle into bowls and garnish with spring onion 3 slices.
You can lengthen this into a full meal by adding some sliced chicken breast or cubed tofu. If you like some heat to your food try adding some finely sliced red chilli along with the onions.