Wild Miso Noodle Broth

This simple recipe combines nutritious foraged greens and wild mushrooms with noodles in a miso-based broth. If you don’t have access to the wild ingredients, use greens and mushrooms of your choice from your local shop.

Ingredients (Serves 2) 

700 ml vegetable stock 
2 tbsp miso paste 
1 tsp dried seaweed flakes 
Large handful wild greens (e.g. nettles, common sorrel, dandelion, wild garlic), roughly chopped 
100g mixed wild mushrooms (e.g. chanterelles, oyster mushrooms, hedgehog mushrooms), sliced/torn 
100g (or two nests) noodles of your choice – I used medium egg noodles 
4 spring onions (or a few wild garlic flower stalks) sliced 
Small handful of wild edible flowers - I’ve used gorse, wild garlic and pink purslane petals 

Method 

Step 1. Gently heat vegetable stock. Once simmering gently, add miso paste and seaweed powder. Set to a low heat. 
Step 2. Sauté wild mushrooms until just tender, set aside. 
Step 3. Meanwhile, cook noodles according to packet instructions, set aside. 
Step 4. If using nettles, steam gently to ensure the sting is removed. 
Step 5. Place greens equally between two bowls; pour on miso broth. 
Step 6. Divide noodles between the two bowls. 
Step 7. Top the bowls with the mushrooms and spring onions (or wild garlic stems). Garnish with edible flowers, and serve.

To follow Leanne’s foraging adventures: wildfoodstories.co.uk Instagram: @wildfoodstory Facebook: Wild Food Stories