Udon noodle soup with cabbage and mushrooms

This is updated version of one of my favourite recipes from my book ‘Let’s do Lunch’ published by HarperCollins/Pavilion. On your table in 5 minutes. Swap in any noodles, greens or leftover meat you have at hand.

ingredients

serves 2

• 150g fresh mushrooms of your choice, I used shimeji and oyster, shiitake would be great too
  1 tbsp vegetable oil
  1 small garlic clove
  1/2 thumb of ginger
  1-2 tbsp soy sauce, plus extra to serve
  2 tbsp red or white miso paste
  8 leaves of sweetheart cabbage, finely shredded
  200g fresh udon or other noodle
  Chilli oil, to serve

instructions

In a large frying pan over a medium-high heat, dry fry the mushrooms until golden on both sides, the scrape onto a plate.

Warm the oil in the same pan over a low heat and grate in the ginger and garlic and fry for 2-3 minute to just cook through - be careful not to burn.

Return mushrooms to pan, add soy abd allow it to sizzle away until reduced by 1/2, then stir in the miso. Transfer to bowls.

Bring a pan of water to the boil, simmer the cabbage for 1-2 minutes, then add the udon. Allow to warm through, then add the cabbage and noodles to the miso-y mushrooms. Pour over the cabbage water so everything is just covered (or add more if you like), then give it a good stir - being careful not to beak up the udon.

Spoon over your chilli oil, add a little not soy if you like and you’re ready to eat!