Miso Mushroom Noodle Bowl

• 2 tbsp vegetable oil
• 2 shallots, finely sliced
• 2 small hot chili peppers, finely sliced
• 2 cloves garlic, minced
• 1x 1-inch piece ginger, grated
• 3 tbsp yellow miso paste
• 2 tbsp soy sauce
• 4 cups mushroom or vegetable broth
• 2 cups mixed mushrooms (I used white, crimini and shiitake and left the shiitake intact, quartered the white and finely sliced the crimini)
• 200 g fresh soba noodles handful cilantro, roughly chopped

• Heat the vegetable oil in a large pot (big enough to hold all the broth and other ingredients).
• Over a medium-high heat sauté the shallots, chili peppers, garlic and ginger until they are just starting to soften, but don’t let them colour.
• Add the miso paste and soy sauce and stir to thoroughly coat the shallot mixture.
• Add the broth, increase the heat and bring to a boil.
• Add the mushrooms and bring back to the boil.
• Add the noodles and cook for a remaining 4-5 minutes – the noodles and the mushrooms should be “al dente”.
• Divide amongst four bowls and serve with a scattering of cilantro.