B's pho and red miso stock noodles
CBW
@CBW67
A taste for my sons cooking
Ingredients
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2 sliced Shiitake Mushrooms
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Teaspoon Grated Ginger
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pint boiling water
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Table spoon Red Miso
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Teaspoon sesame oil
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4 oz dry instant noodles
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large soft boiled egg
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small ribboned carrot
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spinkle seaweed flakes
Cooking Instructions
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1
Make up your stock with the boiling water and cube in a pan
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2
Add the ginger, soy sauce and miso stir until nicely combined
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3
Now place your pan on a medium heat and stir in your carrot ribbons
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4
When you have reached a nice rolling boil add your mushrooms and instant noodles, turn down the heat, but keep stirring gently for a couple of minutes
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5
When your noodles are cooked pour into a warmed soup bowl
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6
Slice your egg in half, sit in top of your noodles, decorate with sesame seeds and seaweed sprinkles and enjoy.
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