Vegan mushroom miso soup with udon noodles - Great British Chefs

Step 1

Put the dried mushrooms, spring onions, garlic, fresh ginger, kombu and water into a large pan and bring to the boil. Add a good pinch of salt, reduce to a very gentle simmer and cook for an hour

Step 2

Trim the mushrooms and add the excess trim to your mushroom broth. Reserve the trimmed mushrooms for later

Step 3

Once the broth has been cooking for an hour, strain through a fine sieve and dicard the solids. Strain again through a muslin to remove any grit – you should be left with a clear, intense mushroom broth

Step 4

Pour a little of the broth into a bowl and mix in the miso, soy sauce, mirin and rice vinegar, then pour the mixture back into the broth (this helps to avoid lumps of miso in your soup). Taste and season the broth until you're happy with it

Step 5

Bring the broth back to a simmer, then add the udon noodles and baby pak choi. Simmer gently for two minutes

Step 6

Meanwhile, cook the trimmed mushrooms. Place a frying pan over a high heat, add a dash of oil and then the mushrooms. Stir-fry for a couple of minutes, allowing the mushrooms to soften and take on a bit of colour, then add to the broth

Step 7

Ladle the broth into bowls with some of the noodles, pak choi and mushrooms. Finish with a dash of sesame oil and a couple of nori sheets