Summary

Ingredients

• 200 g noodles, (udon noodles), alternatively spahetti
• 250 g spinach
• 2 spring onion (s)
• 8 mushrooms (shiitake mushrooms) alternatively mushrooms
• 1 liter vegetable stock or broth
• 4 tablespoon spice paste, (miso paste)
• 3 tablespoon soy sauce, Japanese style
• 1 tablespoon sesame oil, toasted
• Cayenne pepper, to taste

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Instructions

1. Boil the pasta, drain and divide into 4 bowls. While the pasta is cooking, cut the spinach into pieces approx. 2 cm in size, cut the spring onions into rings, cut off the mushroom stalks, and scratch the mushroom caps crosswise.
2. Bring the stock with mushrooms to the boil. Let simmer for approx. 3 minutes. Add the spinach, simmer for another 2 minutes. Remove 1 cup of the broth and stir in the miso paste in this broth until it has completely dissolved, then return the broth to the saucepan. Don`t let it boil anymore! Now season the soup as desired with soy sauce, sesame oil and cayenne pepper. Pour over the pasta in the bowls.