Miso soup with noodles and minced pork

Ingredients for 3 servings:

• 2 garlic cloves
• 1 piece(s) ginger root
• 1 onion(s) or shallot
• 2 tbsp oil
• 50 g mushrooms, e.g. shiitake mushrooms or button mushrooms
• 1 tbsp sesame seeds
• 125 g minced pork
• 2 tbsp miso paste
• 1 tsp sugar
• some rice vinegar
• 1 tsp sesame oil, dark spice oil
• 1 tbsp soy sauce
• 1 liter vegetable broth
• e.g. salt and pepper
• 125 g noodles, e.g. ramen noodles or lo mein quick-cook noodles
• 80 g baby spinach
• 3 spring onions, the light parts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Roughly grind the sesame seeds in a mortar. Finely chop the garlic and ginger. Finely dice the onion. Clean and slice the mushrooms. Trim and discard the tough stems from the shiitake mushrooms. Wash and trim the vegetables for the garnish. Cut the spinach into strips, if desired, and the spring onions into thin rings. Cook the noodles according to the package instructions and keep warm. Heat a little oil in a sufficiently large pot. Sauté the onion, then briefly add the garlic and ginger and cook until fragrant. Add the ground meat and fry until crumbly. Add the mushrooms and sesame seeds, sprinkle with the sugar, and mix well. Deglaze with vegetable stock and bring to a boil. Add the miso paste, rice vinegar, soy sauce, and sesame oil and simmer for a few minutes, then season to taste. Let the spinach and spring onions warm briefly in the soup. Divide the noodles among plates and pour the hot soup over them. Other suitable soup garnishes include fine carrot strips, peas, corn, sprouts, halved soft-boiled eggs and much more.