Serves 4
Preparation time: 20 minutes
Cooking time: 10 minutes

METHOD

Put the miso paste, soy sauce and stock into a large saucepan and bring to the boil. Reduce the heat, add the noodles and ginger and simmer for 5 minutes.

Meanwhile, heat the oil in a wok or large frying pan, add the chilli, sugar snap peas, shallots and baby corn and stir-fry over a medium–high heat for 5 minutes until softened.

Transfer the vegetable mixture to the pan with the stock and noodles, add the coriander and stir through.

Serve in warmed serving bowls, garnished with the spring onions.

For miso soup with ramen peppers & tofu, prepare the miso stock as above, then add 175 g (6 oz) dried ramen noodles in place of the thin rice noodles and simmer for 5 minutes.

Heat 1 tablespoon sesame oil in a wok or large frying pan, add 1 red and 1 yellow pepper, cored, deseeded and thinly sliced, with 75 g (3 oz) roughly chopped sugar snap peas and stir-fry over a medium–high heat for 5 minutes until softened. Add 125 g (4 oz) firm tofu, drained, patted dry and cubed, and gently toss for a few seconds, then transfer the mixture to the pan with the stock and noodles. Stir through, then serve ladled into warmed bowls.

INGREDIENTS

2 tablespoons miso paste
1 tablespoon dark soy sauce
1.4 litres (2½ pints) vegetable stock
150 g (5 oz) dried thin rice noodles
2.5 cm (1 inch) piece of fresh root ginger, peeled and grated
1 tablespoon sesame oil
½ red bird’s eye chilli, deseeded and finely chopped
175 g (6 oz) sugar snap peas, diagonally sliced
2 shallots, finely chopped
125 g (4 oz) baby corn, roughly sliced
6 tablespoons chopped fresh coriander
2 spring onions, finely sliced, to garnish

Hamlyn Cooks: Easy Vegan Meals is published by Hamlyn (£6.99). Photography: Octopus Publishing Group/William Shaw