Miso Soup with Crayfish, Sliced Peppers and Fine Noodles

I am finally sharing with you a soup recipe that is not hearty, classically British and containing tomatoes! As obsessed as I am with tomato based soups, I do branch out every now and again and whenever I do I can’t for the life of me understand why I don’t do it more often. Not only is this noodle soup amazingly scrumptious, but it also includes loads of veggie goodness, healthy and is quick and incredibly easy to cook. The only down-side to it is that it’s really messy to eat; with all the stringy vegetables you will end up with a glossy chin and a top covered in soup; so be prepared with a napkin and avoid this recipe on a first date! But if, like me, you don’t mind a bit of mess, then this soup is awesome!


Serves 2-3

  • 1 tbsp oil – for frying
  • 1 green chilli – deseeded and sliced
  • 1 red chilli – deseeded and sliced
  • 2 baby courgettes – sliced into thin rounds
  • 1 small carrot – peeled and then peeled into strips
  • 1 red onion – finely sliced
  • 1 red pepper – finely sliced
  • 1 small potato – peeled and then peeled into thin slices
  • 1 tbsp dark soy sauce
  • 150g thread fine noodles
  • 1 pint hot chicken stock
  • 120g crayfish tails

Heat a large wok with the oil and fry the chilli’s, peppers and onion for 2-3 minutes.

Add the courgettes, carrots and potatoes and fry for another couple of minutes.

Pour in the stock and the soy sauce, bring to the boil and simmer for 15 minutes.

Stir in the miso paste, the noodles and the crayfish and heat through for 3 minutes before ladling out into bowls.

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