H O N E Y M I S O S A U S A G E
N O O D L E S O U P
Preparation time: 15 minutes
Cooking time: 15 minutes
Season: All ingredients available year-round
2 honey miso pork sausages
114 g egg noodles
600 ml chicken stock, homemade or store bought
3 star anise
1 rounded tsp coriander seeds
Pinch red chilli flakes
4 tblsp soy sauce
3 tblsp mirin
2 tsp sesame oil
2 tblsp spicy miso paste
50 g fresh spinach (about 2 handfuls)
1 red jalapeno chilli
4 spring onions
Bean sprouts (optional)
6 sprigs fresh coriander
Freshly ground black pepper
Preheat the oven to 180°C / 350°F / gas 4.
Slice the sausages in half lengthwise. Place them on a baking sheet and into the preheated oven and cook for 20 minutes. The sausages will release a lot of their fat, brown and curl slightly when cooked.
While the sausages are cooking, bring a medium-sized pan of water to a boil. Cook the egg noodles according to the pack's instructions — mine usually take about 5 minutes. Cook them al dente as you want them to finish cooking in your individual soup bowls. Drain and set aside.
Pour the chicken stock into another medium-sized pan and bring to a simmer. Crush the coriander seeds with a rolling pin or pestle and mortar and add to the stock along with the star anise and chilli flakes. Simmer the stock mixture for at least 10 minutes. In a small bowl combine the soy sauce, mirin, sesame oil and miso paste, mixing thoroughly to remove any lumps. Spoon into the spiced chicken stock and bring to a slow simmer once again (but don't allow the soup to boil).
Wash and dry the spinach and place it in the bottom of your serving bowls. Wash and slice the chilli in half, de-seed and remove as much of the white rib membranes as you can. Cut it into extremely thin strips. If chillies are too hot for you, you can either cut them into strips and soak them in water or leave them out entirely, but they do add a nice kick. Wash and thinly slice the whole of the spring onion. Rinse and pick over the bean sprouts, removing any damaged ones. Wash the coriander, blot or shake it dry and pick the leaves from the stems. Have all garnishes ready.
Once the sausages are cooked, divide the noodles between the bowls, top with strips of honey miso sausage and ladle over the hot broth. Scatter over the combination of garnishes and serve.