Udon Noodle Soup - Miso Broth (Ready in 20 Minutes)

Slice the oyster mushrooms into thin strips, roughly chop bok choy and finely dice the garlic and ginger
In a pot, boil the udon noodles as per the package instructions. Drain in a colander and set aside
In the same pot, add the olive oil and saute the mushrooms over a high heat. Once they’ve browned, add 1 tablespoon of soy sauce and saute for a minute then remove the mushrooms from the pot and set aside
In the same pot, add the sesame oil, garlic and ginger. Saute for one minute until fragrant
Then pour in the vegetable broth, ½ tablespoon of soy sauce and allow it to simmer for 10 minutes with the lid on over medium heat
Whilst simmering, add the miso paste to a small bowl or ramekin. Add a ladle of the hot broth and whisk together so there are no clumps
Add the bok choy to the pot along with the cooked udon noodles and silken tofu. Cook together for 1 minute
You can use chopsticks or tongs to separate the noodles as they may have stuck together, but be careful not to break up the tofu
Take the broth off the heat, add the miso mixture and gently stir through
Serve up your delicious Udon Noodle Soup in bowls, top with the oyster mushrooms and garnish with green onions, optional chili oil or sriracha sauce and enjoy!