Miso Soup

  • Olive oil, for frying
  • 1 large clove Garlic, crushed
  • 2 cm piece Ginger, finely chopped
  • 1/2 Onion, sliced
  • 2 Spring onions, chopped
  • 1/2 red chilli, sliced
  • 1 tbsp Genmai miso, 500 ml boiling water
  • 1 handful curly Kale, shredded
  • 1 large handful fresh Spinach
  • bundlefine Rice noodles
  1. Heat a little olive oil in a heavy-based saucepan and gently fry the garlic, ginger, onion, spring onion, chilli and salt and pepper for about 5 minutes until the onions are soft. 
  2. Add the miso and fry for a further 2 minutes, stirring to coat all the ingredients. Add the boiling water, green vegetables and the noodles. Bring to the boil and simmer for 3 minutes.