A delicious vegan friendly udon soup packed with flavours of ginger, garlic and most importantly white miso. The mushrooms are seared with tamari and sesame oil making them delicious and crispy, perfect for topping this soup.
Start by adding the sesame oil and tamari to a deep pan, place on a medium heat then add the finely chopped ginger and chilli then fry for around 3 minutes
Fry the garlic off for a further 2 minutes
Add the mushrooms and fry on a high heat for 6 minutes
Add the water, noodles and miso paste and heat for a further 3 minutes
Serve up with grated carrot a squeeze of lime, finely chopped spring onions and a sprinkle of sesame seeds
Notes
*top tip, set some of the fried mushrooms aside to place on top at the end to keep them delicious and crispy