So its a long list of ingredients, I know, but once you have the core ingredients for make the broth they will last and you can make it again and again. You can also adjust the vegetables that you use and add what you like most.

• Crumble stock cube into 1.5L water and bring to boil
• Add the sliced ginger and 3 garlic cloves as well as 15g dried mushrooms, 1/2 tsp coriander seeds, cinnamon stick and white part of the spring onions
• Let simmer for 20mins
• After 10mins or so, if using rice noodles, put in bowl and pour over boiling water and let sit for 10mins.
• Pour the broth through a strainer, or simply remove everything floating and leave the broth in the pan
• Bring back to a boil, add the mushrooms and reduce to simmer for 5 mins
• Add the tbsp miso paste, 2 tbsp soy sauce, tbsp mirin, lime juice and maple syrup
• If using udon noodles, place in a heat proof dish and pour over boiling water and let sit for 3-4 mins
• If using frozen edamame beans, place in microwave proof dish, cover, and cook on high for 4 mins. Or simply add them to the boiling water and noodles.
• Drop spinach into the broth and let it wilt.
• Remove spinach and mushrooms with slotted spoon and divide amongst 4 bowls
• Drain noodles and also divide among the 4 bowls
• Divide carrot, baby corn, radish amongst bowls
• Top with fresh cilantro and chopped green section of spring onions.
• Serve and enjoy