Spiced Vegetable Stir-Fry
3 tablespoons vegetable oil
1 garlic clove, peeled and sliced
1 red chile, trimmed, seeded and sliced
1 lemongrass stalk, out leaves removed and sliced
1 red onion, peeled and chopped into 1/2-inch pieces
2 small leeks, cut on the diagonal into 1-inch lengths
12 snow peas
10 baby corn, cut in half lengthwise
1 handful of bean sprouts
4 bok choy, roughly chopped
1/2 teaspoon sugar
2 tablespoons light soy sauce
9 ounces noodles
21/2 cups miso soup (see below)
Pinch of salt
Heat a wok over medium heat for 1 to 2 minutes or until completely hot and almost smoking, then add the vegetable oil. Add the garlic, chile and lemongrass and stir-fry for 30 seconds. Add the onion and leeks and stir-fry for another minute. Add the remaining vegetables and season with salt, sugar and soy sauce. Stir-fry for another 3 minutes until all the vegetables are tender.
Cook the noodles in a large pot of boiling water for 2 to 3 minutes or until just tender. Drain thoroughly. Heat the miso soup in another pan. Divide the vegetables and noodles between 2 bowls and ladle the hot miso soup over them.
1 tablespoon dried wakame, soaked in cold water for 5 minutes
21/4 cups dashi, made with dashi no moto according to the package instructions
2 tablespoons miso paste
2 scallions, trimmed and sliced
Pinch of mikku powder
Drain the soaked wakame and roughly chop. Bring the dashi to a boil and whisk in the miso paste. Add the mikku powder.
Divide the wakame and scallions between 2 cups or small bowls and pour the miso soup over them.