Japanese-style Noodle Soup

Serves 4

6 tbsp miso paste

400g udon noodles

4 tbsp mirin

4 tbsp kikkoman's soy sauce

1 tsp lemon juice

230g of asparagus tips or green beans, cut into 2 inch lengths

2 cups (100g) shiitake mushrooms, stalks removed and thinly sliced

1.5 cups carrot, julienned

6 sprigs green onions, thinly sliced diagonally

ground pepper to taste

sesame seeds (optional)

Bring 8 cups of water to boil. Add miso paste and stir until fully dissolved.

Meanwhile, prep noodles. If using fresh, put in a colander and run boiling water over them then cold water.

In the pot, add the mirin, soy sauce and lemon juice. Bring to a boil.

Add asparagus/beans, carrots and mushrooms, bring to a boil for 2 minutes.

Add noodles to bowls, then add broth and top with green onions, ground pepper and sesame seeds.