Miso, prawn and mushroom noodle bowl
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 4
The simple miso broth really makes all the difference to this speedy prawn and mushroom noodle bowl. Ready in less than 15 minutes and packed with vegetables and protein for a nutritious meal any day of the week.
In November 2023, this recipe was costed at an average of £2.53 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard.
Ingredients
- vegetable stock: 2 vegetable stock cubes
- miso: 50²µ/1¾´Ç³ú miso paste
- chestnut mushrooms: 250g/9oz mixed or chestnut mushrooms, sliced
- noodles: 300g pack medium straight-to-wok noodles
- spring onions: bunch spring onions, sliced
- pak choi: 250g/9oz pak choi, sliced
- beansprouts: 200g/7oz beansprouts
- prawns: 150g/5½oz cooked, peeled king prawns
- chilli: 1 red chilli, sliced, to garnish (optional)
- lime: 1 lime, cut into wedges, to serve
Method
Bring 1.5 litres/2½ pints water to the boil in a large saucepan.
Once boiling, stir in the stock cubes and miso paste. Add the mushrooms, noodles and white parts of the spring onions and simmer for 2 minutes.
Stir in the pak choi, beansprouts and prawns and simmer for a further 2–3 minutes until the greens are wilted and the prawns are heated through.
Divide the mixture between deep soup bowls and scatter with the chilli, if using, and remaining spring onion green parts. Serve with lime wedges for squeezing over.
