The most versatile miso broth

This is the only thing I feel like eating at the moment. Its cheap, versatile, so quick to prepare and warming especially since the weather has suddenly turned. It takes 5 minutes to whip up, and also works so well as a packed lunch when on the go, all you need is boiling water. The beauty of this recipe is that you really can chuck in whatever you have lying about in the fridge.

For one person you will need:

1 tablespoon sweet white miso paste (Clearspring is in my opinion the best)

1 tsp of coriander seeds

2 kaffir lime leaves

1tsp sesame oil

250ml veg stock

Handful of coriander or mint

2 carrots or 1 small courgette (ribboned)

2 handfuls of mixed veggies (kale, cabbage, broccoli, spinach, peas, sweetcorn, mushrooms)

½ lime

1 nest of your favourite noodles

Cook your noodles as per cooking instructions. Grind the coriander seeds in a pestle and mortar, chuck in a saucepan with lime leaves and a splash of oil, let them sizzle then add in your stock, miso paste and veggies. Let simmer for a couple of minutes until your veg is cooked but still has a bit of bite to it. Place noodles in the bottom of a bowl, pour over the hot broth and veggies and top with coriander leaves, sesame oil and a squeeze of lime.

To make a packed lunch version, all I do is get a big glass jar, mix the miso paste with a bit of sesame oil and lime juice then pour into the bottom of the jar. Layer up with cooked noodles, finely chopped mixed veggies (make sure they are chopped quite small as they aren’t going to be cooked), and top with herbs. Pop in fridge until you are ready to eat, then just pour boiling water over and let sit for a couple of minutes before stirring up and eating.