Ingredients

The following ingredients have 4 Servings
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Instruction

  • <p>1. Soak the seaweed (if using) in water according to the packet instructions, then drain, rinse in fresh water and roughly chop before setting aside. Boil the kettle.</p> <p>2. Fill a saucepan with boiling water and cook the noodles according to the packet instructions until al dente (about 5 minutes instead of the usual 6–8), then drain, rinse with cold water to stop them cooking, and set aside.</p> <p>3. Meanwhile, melt the oil in a second, larger saucepan over a medium-high heat. Add the ginger, garlic, chilli and white parts of the spring onions and fry for 2 minutes, stirring occasionally.</p> <p>4. Add the mushrooms and cook for 3–4 minutes, stirring occasionally, then add the stock and bring to the boil. Reduce to a medium simmer to cook for 2 minutes and then add the cooked noodles back to the pan to heat through for 1 minute before removing from the heat.</p> <p>5. While the mushrooms are simmering, fill the original pan with boiling water and lower the eggs into the pan. Simmer over a medium heat for 6½ minutes (for a just-runny yolk), then cool the boiled eggs under cold water, peel and halve.</p> <p>6. Remove the soup pan from the heat, drop in the shredded cabbage and the soaked seaweed, then mix together the ‘miso stir-in’ in a small bowl and stir through the soup.</p> <p>7. Divide the soup among four bowls, add the egg halves and top with the remaining chopped spring onions and a drizzle of toasted sesame oil. Sprinkle the egg halves with sea salt and black sesame seeds and serve with a lemon wedge if you wish.</p> <p>Use It Up: Any cabbage will do here, or swap it for pak choi, broccoli or any leafy greens, and use any mushrooms you have.</p>