Hearty Vermicelli Noodle Soup

Steps

1. Start by heating 1 tbsp of sesame oil in your pan.
2. Dice the red onion, ginger and garlic. Slice the spring onion into inch pieces and add to the pan along with the garlic and red onion.
3. Meanwhile, wipe the mushrooms and cut in half, peel the carrots and cut into inch long thin strips, de-seed and cut the red pepper to match the carrots, cut the broccoli in the same way and trim and remove any stringy bits from the sugar snap peas.
4. When the onions are translucent, add the mushrooms to the pan and cook for 5-7 minutes until they are brown on both sides. Then, add the rest of your vegetables until the carrots become slightly tender and remove from the pan.
5. Add 1 tbsp of sesame oil back into the pan along with the chili paste. Drain and cut into inch long thin strips the tofu, if using, and add to the pan, or add in the mock chicken and stir frequently until thoroughly cooked and starting to brown.
6. Stir in the soy sauce and miso paste along with approximately 475ml of boiling water and the noodle nests. Stir frequently for 3-5 minutes to ensure noodles are tender and properly broken apart.
7. Add the vegetables back in to warm through and season to taste.
8. Plate the noodles and vegetables into bowls and ladle over the broth. Top with sesame oil, soy sauce, coriander, peanuts and spring onions.

Equipment

• Soup pot/dutch oven
• Chopping board
• Sharp knife
• Teaspoon
• Tablespoon
• Tongs/slotted spoon
• Large wooden/stirring spoon
• Vegetable peeler
• Ladle