Miso Soup with Udon Noodles

4 cups		hot water
1 Tbs		dashi granules
2 Tbs		white bean miso paste
400 g		Udon noodles
1 whole		chicken breast, finely sliced
8 raw		prawns, shelled, deveined
200 g		oyster mushrooms
100 g		tofu, silken or regular
1 bunch		bok choy, stems removed
1		spring onion, sliced into batons

1	Place hot water and dashi granules into a medium sized flameproof dish and bring to a simmer. Add miso paste to stock and stir or whisk through.
2	Place the chicken, prawns and vegetables into the soup. Cool and freeze.
3	Defrost well and gently simmer (don't boil) the soup for approximately 10 minutes, or until contents have cooked through. Add the Udon noodles and take the dish to the table and serve immediately.

Servings: 4

Ready in: 30 minutes