Miso udon noodle soup

This is a filling lunch in a hurry. Again, use any vegetables you have lying about.

Serves 2

1 tsbp vegetable oil
½ an onion, thinly sliced
½ courgette, sliced
½ red pepper, thinly sliced
1 small pak choi, sliced
1 clove garlic, finely chopped
1cm piece ginger, finely chopped
1 sachet miso paste
1 bundle udon noodles
½ sheet seaweed, torn into small pieces
1L water
1 tsp soy sauce
a few red chilli slices and coriander, to garnish

1. Fry the onion over medium heat till translucent. Add the garlic, ginger, red pepper and courgette, and cook until softened.
2. Stir though the miso paste and cook for 1 min, stirring.
3. Add a little of water and bring to the boil. Add 1 bundle of udon noodles, seaweed and the pak choi, lower to a simmer.
4. Simmer for 7 minutes, stirring occasionally.
5. Add soy, chilli and coriander before serving.