Ingredients

• Noodles (Udon or Egg are my favourite!)
• Miso Paste (Brown or White, depending on preferred intensity)
• Dashi Stock (optional)
• Chicken & Beef Stock cubes / pots
• 1x Onion
• 6 Garlic Cloves
• Pak Choi
• Baby Corn
• Beansprouts
• Beef or Chicken (optional)

Miso soup:

1. Chop your onion and garlic cloves in half, and add them to a small pot filled with water.
2. Chop your Pak Choi in half, separating the hearts and the leaves. Add two hearts to the vegetable pot.
3. Bring the vegetable pot to a boil, then lower the heat and add the lid. Simmer for 30-45 minutes to create a rich vegetable stock.
4. Strain the vegetable stock to remove the chunkies, leaving only the stock liquid.
5. In a large pot or wok, add 4 cups of your vegetable stock and bring it back to a soft boil. Add 2 chicken stock pots, and 1 beef stock pot.
6. Add the Dashi stock, then turn the heat to low.
7. In a small bowl, add a heaped tablespoon of your miso paste. Add a few teaspoons of the stock mixture into the bowl and mix till it's combined, then pour it into the pot and stir.
8. Add your pak choi leaves, your beansprouts, and your baby corn to the pot at this point. Stir occasionally until the vegetables are cooked to your liking.

Noodles and Meat:

1. Cook your beef or chicken using your preferred method. Pan seared works fine!
2. Slice the meat thinly once it's thoroughly cooked.
3. Add your noodles to a separate pan and cook them with water. Strain once cooked.

Plating:

1. Add the noodles to your serving bowl, then pour your miso soup over it. Add vegetables and meat to the top, then enjoy!