Firstly, put a pot of water onto boil and cook your noodles according to instructions on the packet.
To make this simple and spectacular miso soup, warm the olive oil in a medium sized pot over a medium heat, then sauté the onions until translucent and slightly golden. About 2 mins.
Next stir in the coriander stems, garlic, ginger and dulse flakes.
Now pour in 2-3 litres of water and the shiitake mushrooms and bring to a boil.
Simmer for about 5 mins or until the mushrooms are soft.
If using fresh mushrooms you can skip this next step. Using tongs remove the mushrooms from the pot, allow to cool a little (so you don’t burn yourself), de-stem, slice the caps then put them back into the pot.
Add the sesame oil and stir.
Add the noodles to the pot and stir again.
Serve in a bowl topped with coriander leaves and spring onions.
