75gfresh shiitake mushrooms,halved or thickly sliced
1tspginger purée(or grated fresh ginger)
1head pak choi
1tspvegetable stock powder
1bundlec.85g noodles (I used flat udon noodles, and soba would also work well here)
juice of half a lemon
Heat the oil in a large saucepan and add the spring onion and mushrooms. Fry gently for 2-3 minutes until softened.
Meanwhile, separate the green leaves from the white stalks of the pak choi. Slice the stalks into 1cm pieces and add to the pan, frying for a further minute until starting to soften.
Add the boiling water and stock powder to the pan. Bring to the boil, then add the noodles and cook for 6-7 minutes until tender.
In a small bowl, mix the miso paste with a few tablespoons of the boiling water, and whisk until smooth and no lumps remain. Finely slice the green tops of the pak choi. Once the noodles are tender, add the pak choi leaves and miso paste to the pan, and heat through gently, (do not boil), for a minute or two.
Pour into a bowl, squeeze over the lemon juice, and eat immediately!