Miso and Spring Greens Noodle Broth

Serves: 4
Takes: 20 mins

A very quick and delicious noodle soup. The miso paste and dried mushrooms give this dish plenty of umami flavour.

When To Eat

We recommend eating this dish from March to June.


Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.

Name Amount KG CO2e
Garlic 2 Cloves 0.012
Ginger 50 g 0.044
White Miso Paste 1 1/2 Tablespoons 0.043
Dried Shiitake Mushrooms 15 g 0.064
Vegetable Stock 1 L 0.583
Thick Rice Noodles 100 g 0.163
Spring Onion 2 Onion 0.012
Spring Greens 200 g 0.1
Coriander 30 g 0.024

This meal is around 91% less polluting than the average UK meal.

  • Eating this recipe will save around 2.68 CO2e per person.
  • That's equivalent to the emissions produced driving 22.11km in a modern car.


  1. Crush the garlic with the back of a big knife. Slice the ginger then put it in a pan with the garlic, dried mushrooms, miso paste and stock. Bring to a gentle simmer, cover and bubble for 5 minutes until the ginger is soft.
  2. Add the rice noodles to the broth and continue to simmer for a further 10 minutes until the noodles have cooked.
  3. Slice the spring greens into thin long strips, add to the pan and cook for a further 2 minutes. Remove the pan from the heat. Finely slice the coriander and spring onions and pour into the pan, reserving some of the coriander and green parts of the onion to garnish. Stir to combine.
  4. Serve immediately, topped with the reserved spring onion and coriander.

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