Umami Udon Noodle Bowl with Miso Broth and Shiitake

• 15 g Ginger root
• 2 cloves Garlic
• 150 g Shiitake mushrooms
• 2 tsp Toasted sesame oil
• 700 ml Vegetable stock
• 40 g White miso
• 2 tbsp Light soy sauce
• 300 g Udon noodles
• 80 g Baby spinach
• 2 Spring onion

1. Peel and finely grate the ginger, then finely grate the garlic. Slice the shiitake mushrooms and thinly slice the spring onions.
2. Heat 1 tsp of the toasted sesame oil in a frying pan over medium-high heat. Add the shiitake mushrooms and cook for 5 to 7 minutes, stirring, until browned and tender.
3. Meanwhile, bring the vegetable stock to a gentle simmer in a saucepan. Add the ginger and garlic and simmer for 2 minutes to take the raw edge off.
4. Turn the heat to low. Whisk the white miso with a ladleful of hot stock until smooth, then whisk it back into the pan with the light soy sauce.
5. Add the udon noodles to the broth and warm for 2 to 4 minutes, separating gently, until hot throughout. Add the baby spinach and cook for 30 to 60 seconds until just wilted.
6. Divide the noodles and broth between two bowls. Top with the shiitake mushrooms, scatter over the spring onions, and drizzle with the remaining 1 tsp toasted sesame oil.

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