When I'm really busy and pushed for time I love to have this Japanese Miso soup that takes literally five minutes from start to finish. Its so easy and filling I'm surprised I don't eat it all the time!
To start with put one and a half bowls of stock in a pan (this is the bowl you intend to eat the soup out of when its ready) add a tablespoon of soy sauce, a tablespoon of mirin and a splash or rice vinegar. Throw in a sheet of egg noodles and a bowlful (if you are making two bowls, if you are making one bowl use half a bowl of vegetables!) of finely sliced vegetables, use a mandolin for these if you dont have the chopping skills of a surgeon but mind your fingers. Carrot, mushrooms, leeks, daikon, whatever you have really. If you are using meat throw a handful of finely chopped pre cooked meat in at this point; if you are using fish or seafood wait right till the end. I always like to put in a sheet of chopped seaweed too at this point.
Ok, so bring to the boil but before it gets there remove a ladleful of stock and mix some Miso or fermented soya bean curd into the stock till dissolved. I like the dark Mugi miso but if you like it sweeter use the white miso use 1tablespoon per serving.
When the vegetables and stock have come to the boil take off the heat and if you are using fish or seafood throw that in at this point. Give a goood stir and then stir in the miso. Leave with the lid on for about a minute and then pour into bowls and enjoy!!!
You make it sound so easy!
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